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Ingredientes
- 3 lb Russet potatoes
- Â Â Salt
- 3 lrg Large eggs -- hard-cooked
- 1/2 c. Mayonnaise
- 2 Tbsp. Spicy brown mustard
- 1 Tbsp. Sugar
- 1 Tbsp. Cider vinegar
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 1/3 c. Sweet pickle relish
- 1/3 c. Scallion -- chopped
- 1/3 c. Fresh parsley -- finely
- Â Â Minced
- 2 Tbsp. Roasted red peppers --
- Â Â (optional)
Direcciones
- Put potatoes in large pot and add in sufficient cool water to cover generously.
- Add in a big healthy pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously till tender when pierced with a fork, 35-40 minutes. for med. potatoes. Drain and let cold to room temperature.
- Peel and finely chop Large eggs into a bowl. Mash slightly with a fork. Stir in mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions, parsley, bell pepper, and 2 teaspoon salt. Cover and refrigeratetill needed.
- Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork or possibly potato masher to a texture somewhere between mashed and chunky. Pour dressing over potatoes and stir till proportionately blended. Cover and refrigeratefor several hrs or possibly overnight.
- To serve, turn out onto a platter or possibly serving bowl. Sprinkle lightly with additional paprika and garnish with parsley sprigs. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 163 | 42% |
| Total Fat 18.46g | 23% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 313mg | 13% |
| Potassium 1037mg | 30% |
| Total Carbs 49.31g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.0g | 5% |
| Protein 8.48g | 14% |
