Directions:
- In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
- In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.72 Kcal (627 kJ) | ||
| Calories from fat | 19.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 3% | |
|---|---|---|---|
| Cholesterol | 62.78mg | 21% | |
| Sodium | 90.39mg | 4% | |
| Potassium | 807.42mg | 17% | |
| Total Carbs | 27.39g | 9% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 1.9mg | 10% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 74.14 Kcal (310 kJ) | ||
| Calories from fat | 9.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 3% | |
|---|---|---|---|
| Cholesterol | 31.09mg | 21% | |
| Sodium | 44.76mg | 4% | |
| Potassium | 399.84mg | 17% | |
| Total Carbs | 13.56g | 9% | |
| Sugars | 1.4g | 11% | |
| Dietary Fiber | 1.76g | 14% | |
| Protein | 3.02g | 12% | |
| Vitamin C | 7.7mg | 26% | |
| Iron | 0.9mg | 10% | |
| Calcium | 24.4mg | 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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