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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 1. Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly. | 2. Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	pounds	scrubbed boiling	635.0301	144.2425	17.1458	1.2701
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
egg	3		hard-cooked	214.5	1.08	18.84	14.265
celery	1			-	-	-	-
	1/4	cup	chopped sweet	-	-	-	-
scallion	3			96.0	22.02	5.49	0.57
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
dijon mustard	2	tablespoons		-	-	-	-

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