Directions:
- Bring a large pot of lightly salted water to a boil.
- Cook peeled potatoes until tender but still firm, about 15 minutes.
- Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water.
- Bring to a boil, and immediately remove from heat.
- Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water and allow to cool.
- Peel and chop the eggs, and toss together with the potatoes and vegetables in alarge mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
- Stir to blend.
- Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
- Cover, and refrigerate for 1 hour, or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.93 Kcal (1289 kJ) | ||
| Calories from fat | 166.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Cholesterol | 106.87mg | 36% | |
| Sodium | 342.66mg | 14% | |
| Potassium | 724.44mg | 15% | |
| Total Carbs | 26.66g | 9% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1.5mg | 8% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.3 Kcal (726 kJ) | ||
| Calories from fat | 93.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 29% | |
|---|---|---|---|
| Cholesterol | 60.14mg | 36% | |
| Sodium | 192.85mg | 14% | |
| Potassium | 407.71mg | 15% | |
| Total Carbs | 15g | 9% | |
| Sugars | 1.16g | 8% | |
| Dietary Fiber | 1.45g | 10% | |
| Protein | 4.82g | 17% | |
| Vitamin C | 6mg | 18% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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