This potato salad is made flavorful with the addition of dried dill and chopped dill pickle, along with a tangy mayonnaise and sour cream dressing.
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 6 | ||
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Calories: 401 | ||
Calories from Fat: 256 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 214.8mg | 66 % | |
Sodium 272.4mg | 9 % | |
Potassium 884.2mg | 23 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 24.7g | ||
Protein 10.4g | 15 % | |
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: 401
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