Cool boiled potatoes and eggs. Shell and chop hard boiled eggs. Don't over cook these as the skins will fall off potatoes and the egg yolks will turn grey around the outside. Combine all ingredients in a large bowl reserving some dill and green onions for garnish. Chill for several hours before serving.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 84 (45%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 58.5mg||18 %|
|Sodium 282.7mg||10 %|
|Potassium 571.3mg||15 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 18.8g|
|Protein 5.3g||8 %|
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Calories per serving: 187
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