- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
Scrub potatoes; cut each in half. In saucepan of boiling salted water, cover and cook potatoes until tender, 10 minutes. Drain and transfer to large bowl; let cool.Cut eggs and apples into 1/2-inch (1 cm) cubes; add to bowl. Add celery, onion, mayonnaise, pickles, pickle juice, parsley, salt and pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Nutritional facts Per each of 6 servings: about
- Sodium 894 mg
- Protein 5 g
- Calories 262.0
- Total fat 11 g
- Cholesterol 72 mg
- Saturated fat 2 g
- Total carbohydrate 38 g
%RDI
- Iron 11.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 32.0
