large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)
NUTRITION INFO
Serving Size: 1 (192) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 314.2
Calories from Fat 93 g30 %
Total Fat 10.4 g15 %
Saturated Fat 1.5 g7 %
Cholesterol 7.6 mg
2 %
Sodium 323.8 mg
13 %
Total Carbohydrate
52 g
17 %
Dietary Fiber 5.6 g22 %
Sugars 5.9 g23 %
Protein 5.3 g
10 %
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DIRECTIONS
Place potatoes in large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
Drain potatoes and transfer to large bowl.
Add vinegar and, using rubber spatula, toss gently to combine.
Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.