Directions:
- Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
- Drain& place in a large bowl; add celery.
- Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.
- Add to potatoes.
- DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
- If a moister salad is preferred, add a little more buttermilk.
- Garnish with remaining dill.
- Cover& refrigerate for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15933.03 Kcal (66708 kJ) | ||
| Calories from fat | 5244.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 582.67g | 896% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 2% | |
| Sodium | 6349.58mg | 265% | |
| Potassium | 1011.87mg | 22% | |
| Total Carbs | 2631.82g | 877% | |
| Sugars | 52.95g | 212% | |
| Dietary Fiber | 389.55g | 1558% | |
| Protein | 486.08g | 972% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 2mg | 11% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 5020.51 Kcal (21020 kJ) | ||
| Calories from fat | 1652.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.6g | 896% | |
|---|---|---|---|
| Cholesterol | 1.45mg | 2% | |
| Sodium | 2000.75mg | 265% | |
| Potassium | 318.84mg | 22% | |
| Total Carbs | 829.29g | 877% | |
| Sugars | 16.68g | 212% | |
| Dietary Fiber | 122.75g | 1558% | |
| Protein | 153.17g | 972% | |
| Vitamin C | 6mg | 32% | |
| Iron | 0.6mg | 11% | |
| Calcium | 22.2mg | 7% | |
* 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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