Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Relish | not in our table | 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 pounds medium red potatoes peeled and quartered
- 2 teaspoons salt divided
- 6 hard cooked eggs
- ¼ cup vegetable oil
- 4 tablespoons green pepper
- ¾ cup mayonnaise
- 1 stalk celery finely chopped
- ¼ cup sweet pickle relish
Directions
Place potatoes in large saucepan and cover with water.
Bring to a boil and add 1 teaspoon salt.
Cook over medium heat 15 minutes or until tender.
Drain and set aside to cool.
Cut eggs in half and place yolks in large bowl.
Mash yolks with a fork and stir in oil and green sauce.
Add mayonnaise and remaining 1 teaspoon salt and mix well.
Dice potatoes and add mayonnaise mixture along with celery, bell pepper and relish.
Finely chop egg whites and stir into salad, mixing well.
Refrigerate until ready to serve.
Category:Cathy's Recipes
Category:Potato Salad Recipes
Category:Red-skinned potato Recipes
Category:Hard-boiled egg Recipes
Category:Mayonnaise Recipes
Category:Celery Recipes
Category:Relish Recipes
Category:Green bell pepper Recipes