Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 (3–4 ea .) medium russet potatoes
- 1 tablespoon plus ½ teaspoon salt
- 2 tablespoons distilled white vinegar
- 1 medium rib of celery
- ¾ teaspoon celery seed
- ¾ cup mayonnaise
- ¾ teaspoon powdered mustard
- 2 tablespoons minced onion
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon ground black pepper
- 3 tablespoons sweet pickle relish
Directions
Peel and cut potatoes into ¾ inch cubes.
Cover potatoes with an inch of water in a large saucepan and bring to a boil .
Add 1 tablespoon salt to boiling water and reduce heat to medium.
Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.
Drain potatoes and place in a large bowl.
Toss potatoes gently with vinegar using a rubber spatula .
Cool potatoes. They must be no more than barely warm to mix.
Chop celery fine.
Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
Gently fold together dressing mix and potatoes.
Cover and refrigerate at least an hour, until thoroughly chilled.