Try this Potato Salad with Egg, Dill Pickle, And Tarragon recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into quarters and gently toss with egg mixture. Serve potato salad chilled or at room temperature. Yield: 2 servings Per serving: 411 Calories (kcal); 45g Total Fat; (93% calories from fat); 3g Protein; 4g Carbohydrate; 34mg Cholesterol; 633mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9355 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (758g) | ||
Recipe Makes: 1 servings | ||
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Calories: 454 | ||
Calories from Fat: 344 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 1335.2mg | 46 % | |
Potassium 169.7mg | 4 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 24.9g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
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