Directions:
- In a 2 sauce pan fill with 4-6 peeled chopped potato's (about 1/2 squares).
- Pour in larger pan and pour water about 1/2 below top of potato's.
- Salt and pepper.
- Bring to boil and simmer for 5-10 min, or until potato is fork tender .
- Chop/dice dill pickle.
- Dice medium onion.
- Fine dice celery.
- Mix 1 cup mayo and 2-3 tablespoons of regular mustard.
- Drain potatoes in collander (don't rinse).
- Pour hot water from eggs and let sit in cold water.
- Peel when cooler and chop.
- Salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
- GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
- Slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
- Cover with saran wrap and let sit over night for best flavor or serve immediately.
- Tastes great hot too.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.63 Kcal (2397 kJ) | ||
| Calories from fat | 367.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.86g | 63% | |
|---|---|---|---|
| Cholesterol | 343.7mg | 115% | |
| Sodium | 687.93mg | 29% | |
| Potassium | 1094.18mg | 23% | |
| Total Carbs | 36.35g | 12% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 16.85g | 34% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 2.9mg | 16% | |
| Calcium | 104.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 134.7 Kcal (564 kJ) | ||
| Calories from fat | 86.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 63% | |
|---|---|---|---|
| Cholesterol | 80.85mg | 115% | |
| Sodium | 161.82mg | 29% | |
| Potassium | 257.37mg | 23% | |
| Total Carbs | 8.55g | 12% | |
| Sugars | 1.42g | 24% | |
| Dietary Fiber | 1.37g | 23% | |
| Protein | 3.96g | 34% | |
| Vitamin C | 4.9mg | 35% | |
| Iron | 0.7mg | 16% | |
| Calcium | 24.6mg | 10% | |
* 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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