Ingredients
-
5 pounds red potatoes, chopped
-
3 cups mayonnaise
-
2 cups finely chopped pickles
-
5 large hard-cooked eggs, chopped
-
½ cup chopped red onion
-
½ cup chopped celery
-
3 tablespoons prepared mustard
-
1 tablespoon apple cider vinegar
-
1 teaspoon salt, or to taste
-
½ teaspoon ground black pepper or to taste
Directions
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
-
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper. Fold in cooled potatoes until well combined.
-
For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
naples34102
Nutrition Facts (per serving)
339 | Calories |
28g | Fat |
20g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 339 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 4g | 22% |
Cholesterol 54mg | 18% |
Sodium 538mg | 23% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 11mg | 12% |
Calcium 25mg | 2% |
Iron 1mg | 7% |
Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.