Add potatoes to boiling water over medium-high heat. Reduce heat to low and simmer until potatoes are tender, 10 minutes. Drain.
Combine mayonnaise, mustard, vinegar, salt, sugar, pepper and dill in large bowl. Mix in celery and onion. Add hot potatoes and toss gently. Let cool. Toss in the chopped eggs and sour cream and mix. Chill overnight. Serve chilled or at room temperature.
Trick is to add the potatoes to the sauce while they are still hot, so they will soak it up!
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (44%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 197.5mg||61 %|
|Sodium 703.5mg||24 %|
|Potassium 1318.5mg||35 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 59.3g|
|Protein 12.6g||18 %|
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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: 543
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