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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.). | 2. Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve. | 3. To the potatoes, add the celery, onion, and pickle relish. | 4. In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
idaho baking potato	4	1/4		-	-	-	-
salt	1	teaspoon		-	-	-	-
french dressing	1/2	cup	bottled	288.6	40.586	0.754	14.975999999999999
egg	3			214.5	1.08	18.84	14.265
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
onion	1	cup	diced sweet	64.0	14.944	1.76	0.16
pickle relish	3/4	cup	sweet	166.53	42.7305	2.745	0.8418
mayonnaise	1 1/2	cups		1256.28	0.0	1.2876	139.2
mustard	2	tablespoons	prepared	1.89	0.3269	0.2002	0.0294

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.