Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 8 yields
Nutritional information
Amount Per Serving:
Calories: 463 Kcl, Total Fat: 36g, Saturated Fat: 6g, Cholesterol: 91mg, Sodium: 587 mg, Fiber: 4g, Sugar: 2g, Protein: 6g
How to prepare
6 medium (2 pounds) potatoes, cut into bite-size chunks
1-½ cups mayo
1 tbsp. white vinegar
1 tbsp. yellow mustard
1 tsp. salt
¼ tsp. pepper
2 medium (1 cup) stalks celery, chopped
1 medium (½ cup) onion, chopped
4 hard-cooked eggs, chopped
How to prepare
Step 1:
Place the potatoes in a large pan and cover with water. Allow the water to boil and cook the potatoes for about 10 minutes or until it is soft and tender, then drain.
Step 2:
In a large plastic bowl, mix mayo, vinegar, mustard, salt and pepper together, then add potatoes, celery and onion; toss gently. Stir in eggs and cover. Refrigerate for at least 4 hours.
Step 3:
Bring out for the refrigerator after 4 hours, allow to unfreeze and serve.
