Easy; and, as heart-smart as the mayonnaise and egg choices.
| 1 | cup lite mayonnaise |
| 1 | teaspoon mustard |
| 1/2 | teaspoon celery seed |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 4 | cups potatoes, cooked and cubed |
| 2 | boiled eggs, chopped |
| 1/2 | cup onion, chopped |
| 1/2 | cup celery, sliced |
| 1/2 | cup sweet pickle relish |
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well. Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill.Categories
Potatoes, Salads, American, Fourth of July, Boil, Vegetarian
| Nutrition Facts | ||||||
Serving Size 195.9g |
||||||
Amount Per Serving |
||||||
|
Calories 259 Calories from Fat
137 |
||||||
% Daily Value* |
||||||
|
Total Fat
15.2g 23%
|
||||||
|
Saturated Fat
1.8g 9%
|
||||||
|
Cholesterol
75mg 25%
|
||||||
|
Sodium
768mg 32%
|
||||||
|
Total Carbohydrates
27.1g 9%
|
||||||
|
Dietary Fiber
3.0g 12%
|
||||||
|
Sugars
7.8g |
||||||
|
Protein
3.9g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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