8 Serves
156 Mins
Place the potatoes in a large stockpot and cover with water by 2 inches. Bring to a boil over high heat, add the kosher salt, then reduce heat to medium and simmer until the potatoes are fork-tender.
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Vitamin K
60 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
122 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
1080 mg / 4,700 mgSodium
701 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
17 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Drain the potatoes using a colander and set them aside to cool. While they cool, finely chop the onions, celery, and sweet pickles.
In a mixing bowl, whisk together the mayonnaise, mustard, black pepper, and pickle juice to create the dressing.
Once the potatoes are cool enough to handle, peel them if desired and cut into bite-sized cubes. Combine the potatoes, chopped vegetables, and dressing in a large bowl, tossing gently to coat.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld before serving.
59
g7
g30
g
