Nutrition Facts

Serving Size 164 g

(Approx. 8 Servings)

Amount Per Serving

Calories	250	Calories From Fat	110

% Daily Value*

Total Fat 13 g	20%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 480 mg	20%

Total Carbohydrate 21 g	7%

Dietary Fiber 3 g	12%

Sugars 2 g

Protein	5 g

Vitamin A 4%	•	Iron 6%

Vitamin C 15%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mom's Potato Salad

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 Lb Yukon gold potatoes

3 H-E-B Cage-Free Large Brown Eggs, hard-boiled and peeled

1/2 cup(s) celery, chopped

1/2 cup(s) H-E-B Whole Dill Pickle, finely chopped

1/2 cup(s) H-E-B Real Mayonnaise

3 Tsp H-E-B Spicy Brown Mustard

1 Tsp H-E-B Iodized Salt

1/2 Tsp H-E-B Black Pepper

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Instructions

Scrub potatoes, then cut into 1/2-inch or bite-sized pieces.

Place in a 6-quart pot, cover with water and bring to a boil.

Cook over medium heat 20-30 minutes until tender.

Drain potatoes in a colander; let stand 10-15 minutes to drain well and cool.

Meanwhile, chop eggs, celery and pickle.

Combine dressing ingredients in a small bowl.

Toss potatoes, eggs, celery and pickle in a large bowl.

Add dressing; stir gently to coat.

Serve warm or chill until ready to serve. Season to taste with salt and pepper.

Source:

H-E-B