Potato Salad
| 2 | pounds potatoes |
| 1/2 | cup mayonnaise |
| 1 | tablespoon vinegar |
| 1/8 | teaspoon black pepper |
| 1/2 | cup celery |
| 1/2 | cup onion |
| 2 | hard boiled eggs |
| 1/4 | cup sweet pickle relish |
- In 4-quart saucepan, cover potatoes with water.
- Bring to a boil over high heat.
- Reduce heat to low and simmer 10 minues or until potatoes are tender; drain and cool slightly.
- In large bowl, combine mayonnaise, vinegar, and pepper
- Add remaining ingredients; toss well.
Potatoes, Brunch, Salads, Side Dish, American, Fourth of July, Advance, Vegetarian
| Nutrition Facts | ||||||
Serving Size 130.7g |
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Amount Per Serving |
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|
Calories 134 Calories from Fat
44 |
||||||
% Daily Value* |
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|
Total Fat
4.9g 8%
|
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|
Saturated Fat
0.8g 4%
|
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|
Cholesterol
40mg 13%
|
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|
Sodium
156mg 6%
|
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|
Total Carbohydrates
20.1g 7%
|
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|
Dietary Fiber
2.4g 10%
|
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|
Sugars
2.5g |
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|
Protein
2.8g
|
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|
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* 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 |
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