Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
303
Calories
13g
Protein
6g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs baking potatoes
- 2 tablespoons red wine vinegar
- 3 stalks celery, chopped
- 1/2 medium sweet onion, diced
- 3 hard-boiled eggs, chopped
- salt and fresh ground pepper
- 1 cup mayonnaise
- For garnish:
- chilled lettuce leaves
- 3 hard-boiled eggs, sliced
- paprika
- =
Directions
1
Boil potatoes with skin on until cooked. Drain, peel and slice in halves. Cut potatoes in small chunks. Put in bowl and sprinkle with vinegar. Add celery, onion, eggs, pepper and mayonnaise. Mix well. When ready to serve, lay out lettuce leaves on a platter. Put potato salad. Top with egg slices and sprinkle with a little paprika.
Recipe sourced from
fandom