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Add a photoRaciónes: 10
Ingredientes
- 8 med New potatoes, (+more if needed)
- 2 x Large eggs, (+more if needed)
- 2 x Ribs Celery, minced/diced
- 1 med -large Onion, diced
- 2 x Dill pickles, minced
- 1 tsp Celery seed
- 1 Tbsp. Worcestershire sauce
- 1 tsp Virgin extra virgin olive oil
- 1 tsp Balsamic vinegar
- 2 Tbsp. Mayonnaise, (+more if needed)
- 2 Tbsp. Yellow mustard, (French's)
- 1 Tbsp. Honey mustard sauce, (Texas Pete) opt.
- Â Â Sprinkle Paprika
Direcciones
- Scrub potatoes and Large eggs with brush to clean. Place unpeeled potatoes and Large eggs into cool water deep sufficient to cover potatoes and Large eggs. Bring to boil.
- Take out Large eggs when they are done (after boiling about 15 min). Run the Large eggs under cool water and peel shell off - cold. While potatoes are boiling chop up celery, onion, dill pickles and Large eggs.
- When potatoes are fork tender, remove from boiling water, slip off the skins, break up into a bowl and cold.
- Toss together the crumbled potatoes and minced ingredients. Add in the celery seed, worcestershire, extra virgin olive oil, balsamic vinegar, Texas Pete Honey Mustard sauce, salt and pepper.
- Mix mayonnaise and mustard in equal proportions (whatever you think you need for the amount of potato mix). You may want more mayonnaise than mustard. Mix gradually into the potato mix till it is the desired consistency. Taste as you are mixing. Add in salt and pepper. Sprinkle with paprika. Chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 10 servings | |
| Calories 164 | |
| Calories from Fat 37 | 23% |
| Total Fat 4.19g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 95mg | 4% |
| Potassium 830mg | 24% |
| Total Carbs 28.08g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.2g | 1% |
| Protein 4.69g | 8% |
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