Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Meanwhile, combine the sour cream, chives, horseradish, parsley, lemon juice, mustard, salt and pepper.
- Drain potatoes and cool slightly. Add dressing and gently stir to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.54 Kcal (597 kJ) | ||
| Calories from fat | 29.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 5% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 217.33mg | 9% | |
| Potassium | 728.32mg | 15% | |
| Total Carbs | 25.44g | 8% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.5mg | 8% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 79.52 Kcal (333 kJ) | ||
| Calories from fat | 16.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 5% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 3% | |
| Sodium | 121.23mg | 9% | |
| Potassium | 406.28mg | 15% | |
| Total Carbs | 14.19g | 8% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 1.71g | 12% | |
| Protein | 2.3g | 8% | |
| Vitamin C | 9.2mg | 28% | |
| Iron | 0.8mg | 8% | |
| Calcium | 33.7mg | 6% | |
* 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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