Directions:
- Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly.
- Leaving skins on, quarter each potato. Place in medium serving bowl.
- In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
- In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.
- Stir onion, celery and hard-cooked eggs into potato mixture.
- In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours.
- Season to taste with salt and pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.49 Kcal (1493 kJ) | ||
| Calories from fat | 284.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.56g | 49% | |
|---|---|---|---|
| Cholesterol | 73.72mg | 25% | |
| Sodium | 731.24mg | 30% | |
| Potassium | 425.47mg | 9% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.29 Kcal (629 kJ) | ||
| Calories from fat | 119.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 49% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 25% | |
| Sodium | 308.28mg | 30% | |
| Potassium | 179.38mg | 9% | |
| Total Carbs | 6.18g | 5% | |
| Sugars | 1.3g | 12% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 1.9g | 9% | |
| Vitamin C | 4mg | 16% | |
| Iron | 0.4mg | 6% | |
| Calcium | 17.2mg | 4% | |
* 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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