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Add a photoGram made this whenever the mood struck. It's great picnic food.
Ingredientes
- 6 large potatoes
- 2 eggs
- ¼ cup onion minced
- ¼ cup chopped celery
- 4 Tablespoons of sweet pickles chopped
- 3 Tablespoons mustard
- Salt and pepper
- 1 cup Mayonnaise
- 3 Tablespoons Ranch dressing
- paprika
Direcciones
- Put the eggs in a pan of cold water, bring to a boil, take of heat, cover and let and let them sit for ten minutes. Take each egg out of the hot water with a slotted spoon, and run cold water over it. When cool enough, peal the egg. A trick is to roll it on the counter, putting just enough pressure on it until you hear a cracking. Do the same with the other. Chop the eggs, put them in a small bowl and refrigerated.
- Peal the potatoes and put in a pot of boil water. Boil until tender. Drain the water, let cool.
- Get a large bowl. Put the potatoes in it. Cut them up in the bowl. The pieces donât have to be uniform. Add the chopped egg, the pickles, onion celery, and a little pepper and salt to taste. In another bowl mix the mustard ranch dressing and mayo. Slowly add this mixture to the potatoes, mix as you go.
- When all the ingredients are well mixed, sprinkle top with paprika, cover and chill at least 2 hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 163 | 59% |
| Total Fat 18.44g | 23% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 202mg | 8% |
| Potassium 615mg | 18% |
| Total Carbs 25.21g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.48g | 1% |
| Protein 3.99g | 6% |
