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60 minutes
Prep: 10 minutes
Cook: 20 minutes
158 calories per serving view nutrition facts
8 servings
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| 2 | pounds | new potatoes | small |
| 1/2 | pound | mushrooms | |
| 3 | each | scallions, spring or green onions | |
| 3 | each | celery stalk | celery stalks |
| 3 | tablespoons | vinegar | |
| 2 | large | eggs | hard-cooked |
| 2 | tablespoons | dijon mustard | |
| 1/4 | cup | mayonnaise | |
| 1 | x | salt | and black pepper |
Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender.
Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.
When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.
Sprinkle with vinegar.
Cover and refrigerate.
When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 133mg | 6% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 4% | Vitamin C | 28% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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