Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
353
Calories
13g
Protein
6g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| 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
- =
- 4 lbs potatoes
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 cup finely chopped onions
- 1 1/2 teaspoons salt
- fresh ground pepper
- 1 cup diced celery
- 1 cup diced green peppers
- 1 tablespoon celery seeds
- 1 1/2 cups mayonnaise
- 2 hard-boiled eggs, sliced
- 1/8 teaspoon hot paprika
- =
Directions
1
In a large pot , cover the potatoes with a generous amount of cold salted water.
2
Bring to a boil, cover and cook for 30 minutes or until tender.
3
Drain and peel the hot potatoes.
4
Cut into 1 inch cubes.
5
Mix the vinegar and sugar and then pour over the hot potatoes.
6
Add the onion and season with salt and pepper.
7
Set aside for 1 hour.
8
Toss the celery,green pepper and celery seeds into the potatoes.
9
Mix in the mayonnaise.
10
Correct the seasoning.
11
Decorate the top with the sliced eggs and sprinkle with the papkrika.
Recipe sourced from
fandom