Ingredients:
- sea salt to taste
- 3 dill pickles, chopped (optional)
- freshly ground black pepper to taste
Directions:
- Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
- Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
- Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.82 Kcal (1201 kJ) | ||
| Calories from fat | 170.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.96g | 29% | |
|---|---|---|---|
| Cholesterol | 83.84mg | 28% | |
| Sodium | 350.07mg | 15% | |
| Potassium | 440.46mg | 9% | |
| Total Carbs | 24.45g | 8% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 8% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 162.64 Kcal (681 kJ) | ||
| Calories from fat | 96.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 29% | |
|---|---|---|---|
| Cholesterol | 47.54mg | 28% | |
| Sodium | 198.51mg | 15% | |
| Potassium | 249.77mg | 9% | |
| Total Carbs | 13.86g | 8% | |
| Sugars | 3.25g | 23% | |
| Dietary Fiber | 2.18g | 15% | |
| Protein | 3.11g | 11% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 0.8mg | 8% | |
| Calcium | 30.8mg | 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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