Potato salad with egg, made with mayonnaise: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A classic, creamy potato salad featuring tender potatoes, chopped hard-boiled eggs, and a rich, tangy mayonnaise-based dressing. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 2 lbs Russet or Yukon Gold potatoes, peeled and diced - 4 hard-boiled eggs, chopped - 1 cup mayonnaise - 1/4 cup finely chopped celery - 1/4 cup finely chopped red onion - 2 tbsp white vinegar - 1 tsp sugar - 1 tsp salt - 1/2 tsp black pepper - Paprika for garnish (optional) Instructions: 1. Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain well and let cool slightly. 2. In a large bowl, whisk together mayonnaise, celery, red onion, vinegar, sugar, salt, and pepper. 3. Gently fold in the cooled potatoes and chopped hard-boiled eggs. 4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Garnish with paprika before serving.
Per 100g reference serving, Potato salad with egg, made with mayonnaise provides 157 kcal of energy, 1.96g protein (5% of calories), 16.2g total carbohydrates (41% of calories, including 1.3g dietary fiber and 4.95g sugars), and 9.4g total fat (54% of calories).
Vitamins Profile in Potato salad with egg, made with mayonnaise (Per 100g)
Track how Potato salad with egg, made with mayonnaise contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 0.8 mg | 0.9% DV |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% DV |
| Vitamin B12 (Cobalamin) | 0.07 µg | 2.9% DV |
| Vitamin A (RAE) | 19 µg | 2.1% DV |
| Vitamin E (Alpha-Tocopherol) | 0.68 mg | 4.5% DV |
| Vitamin K (Phylloquinone) | 14.3 µg | 11.9% DV |
| Vitamin B1 (Thiamin) | 0.032 mg | 2.7% DV |
| Vitamin B2 (Riboflavin) | 0.017 mg | 1.3% DV |
| Vitamin B3 (Niacin) | 0.8 mg | 5% DV |
| Vitamin B6 (Pyridoxine) | 0.115 mg | 6.8% DV |
| Total Folate (Vitamin B9) | 13 µg | 3.2% DV |
| Folate (Dietary Folate Equivalents) | 13 µg | 3.2% DV |
| Natural Food Folate | 13 µg | 3.2% DV |
| Choline | 18.2 mg | 3.3% DV |
| Preformed Retinol | 13 µg | 1.4% DV |
| Beta-Carotene | 67 µg | 1.9% DV |
| Alpha-Carotene | 5 µg | 0.4% DV |
| Beta-Cryptoxanthin | 3 µg | 0.5% DV |
| Lutein + Zeaxanthin | 43 µg | 0.4% DV |
Minerals & Electrolytes in Potato salad with egg, made with mayonnaise (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.5 mg | 2.8% DV |
| Calcium (Ca) | 15 mg | 1.2% DV |
| Magnesium (Mg) | 15 mg | 3.6% DV |
| Potassium (K) | 242 mg | 5.1% DV |
| Zinc (Zn) | 0.33 mg | 3% DV |
| Selenium (Se) | 2.4 µg | 4.4% DV |
| Phosphorus (P) | 53 mg | 4.2% DV |
| Copper (Cu) | 0.041 mg | 4.6% DV |
| Sodium (Na) | 329 mg | 14.3% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 DHA (Docosahexaenoic Acid) | 0.003 g | 0.6% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.631 g | 39.4% DV |
| Linoleic Acid (Omega-6 PUFA) | 4.33 g | 30.9% DV |
| Monounsaturated Fat (MUFA) | 2 g | 6.7% DV |
| Polyunsaturated Fat (PUFA) | 4.98 g | 24.9% DV |
| Saturated Fat (SFA) | 1.44 g | 7.2% DV |
| Dietary Cholesterol | 17 mg | 5.7% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Potato salad with egg, made with mayonnaise contains 157 calories (kcal), 1.96g of protein, 16.2g of carbohydrates (1.3g fiber, 4.95g total sugars), and 9.4g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Potato salad with egg, made with mayonnaise has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of -2.75 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Potato salad with egg, made with mayonnaise: Eggs, Soybeans, Mustard. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Potato salad with egg, made with mayonnaise by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.