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Ingredientes
- 3 lb red-skinned potatoes (20 potatoes), well scrubbed
- 6 lrg Large eggs, hard-cooked
- 1 med red onion, finely minced
- 1 med green bell pepper, seeded and finely minced
- 2 med celery ribs, finely minced
- 2 tsp celery seed
- 2/3 c. mayonnaise
- 2 Tbsp. yellow mustard
- 3 Tbsp. sweet pickle relish
- Â Â Salt and freshly grnd black pepper
- Â Â Paprika
Direcciones
- Place the potatoes in a large pot and add in sufficient salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer till tender, but not mushy, about 20 min. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cool water over the potatoes for about 2 min, or possibly till cold sufficient to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
- Chop 4 hard-cooked Large eggs and add in to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or possibly plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl.
- Slice the 2 remaining hard-cooked Large eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or possibly cold, cover tightly with plastic wrap, and chill till chilled, at least 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 173 | 82% |
| Total Fat 19.52g | 24% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 246mg | 10% |
| Potassium 129mg | 4% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.25g | 2% |
| Protein 5.22g | 8% |
