Boil eggs. Peel and cut potatoes into bite-sized pieces; boil potatoes until tender in a pot of salted water. Drain the potato pieces, and transfer them to a bowl. Chop celery and onions; add them to the potatoes. Peel and slice the boiled eggs. Set aside a few slices to use as a garnish, and add the remainder to the potato pieces.
Blend mayonnaise, mustard, relish, Everglades Seasoning, salt and pepper.
Gently blend the mixture and potato pieces until well mixed, taking care to avoid breaking egg slices and potato pieces. Garnish the finished salad with reserved egg slices and paprika.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.