Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
372
Calories
13g
Protein
14g
Fat
51g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 3½ pounds baking potatoes cooked and peeled
- 1 ounce package dry ranch dressing mix
- ½ cup sliced celery
- ½ cup white onions chopped
- 2 large hard boiled eggs finely chopped
- 1 teaspoon parsley
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon yellow mustard
Directions
1
Placed cooked cubed potatoes in a mixing bowl then set aside.
2
Prepare dressing mix according to package directions then reserve one cup.
3
Refrigerate remaining dressing for future use.
4
In a mixing bowl combine dressing, potatoes, celery, onions, eggs, parsley, salt, black pepper and mustard.
5
Mix well then fold mixture into potatoes in bowl.
6
Cover and refrigerate several hours before serving.
7
Category:Cathy's Recipes
8
Category:Potato Salad Recipes
9
Category:Celery Recipes
10
Category:Onion Recipes
11
Category:Hard-boiled egg Recipes
Recipe sourced from
fandom