Directions:
- Boil potatoes until soft and then drain well.
- In a large bowl add potatoes, 3 of the hard boiled eggs (chopped), onion, green pepper, celery and dill pickles; toss lightly to mix.
- Add mustard, 1 tbsp dill pickle juice, salt, pepper and 1 cup of mayonnaise; mix well.
- Add more dill pickle juice if desired.
- Add more mayonnaise until you reach desired consistency.
- Slice remaining hardboiled egg into long ovals and lightly press onto top of potato salad for garnish.
- Serve chilled.
- *Note: The cooking time for this recipe also includes the time for chilling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.95 Kcal (1612 kJ) | ||
| Calories from fat | 202.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 73.72mg | 25% | |
| Sodium | 416.07mg | 17% | |
| Potassium | 723.33mg | 15% | |
| Total Carbs | 40.34g | 13% | |
| Sugars | 9.26g | 37% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 2mg | 67% | |
| Iron | 4.2mg | 23% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 140.97 Kcal (590 kJ) | ||
| Calories from fat | 74.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 35% | |
|---|---|---|---|
| Cholesterol | 27mg | 25% | |
| Sodium | 152.37mg | 17% | |
| Potassium | 264.89mg | 15% | |
| Total Carbs | 14.77g | 13% | |
| Sugars | 3.39g | 37% | |
| Dietary Fiber | 2.31g | 25% | |
| Protein | 2.41g | 13% | |
| Vitamin C | 3.7mg | 17% | |
| Vitamin A | 0.7mg | 67% | |
| Iron | 1.5mg | 23% | |
| Calcium | 28.7mg | 8% | |
* 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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