Try this Dill Weed Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in water to cover. Drain. Peel & slice while warm. Combine oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly. Pour 1/3 of the dressing over potatoes. Let stand for at least 1 hour. Add mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to remaining dressing. Combine with potato mixture. Chill until ready to serve. Serves 10 to 12. MRS. JOHN C. TAYLOR CLARKSDALE, MS From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (67g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 237 | ||
Calories from Fat: 190 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21.1g | 28 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 349.8mg | 12 % | |
Potassium 46.3mg | 1 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.2g | ||
Protein 0.8g | 1 % | |
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: 237
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.