Directions:
- Wash potatoes, cut in half, and place them in cold water in a saucepan.
- Cook covered over medium heat for 25 to 30 minutes or until tender.
- Drain and dice potatoes when cool.
- Add vegetables and egg to potatoes and toss.
- Blend together mayonnaise, mustard, salt, pepper, and dill weed.
- Pour dressing over potato mixture and stir gently to coat evenly.
- Chill for at least 1 hour before serving.
- Add fresh vegetables and herbs to give a tasty flavor to this potato salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.43 Kcal (1187 kJ) | ||
| Calories from fat | 57.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 50.23mg | 17% | |
| Sodium | 640.66mg | 27% | |
| Potassium | 926.21mg | 20% | |
| Total Carbs | 50.58g | 17% | |
| Sugars | 11.89g | 48% | |
| Dietary Fiber | 8.1g | 32% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 2.9mg | 95% | |
| Iron | 12.6mg | 70% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 84.47 Kcal (354 kJ) | ||
| Calories from fat | 17.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 10% | |
|---|---|---|---|
| Cholesterol | 14.97mg | 17% | |
| Sodium | 190.94mg | 27% | |
| Potassium | 276.04mg | 20% | |
| Total Carbs | 15.08g | 17% | |
| Sugars | 3.54g | 48% | |
| Dietary Fiber | 2.41g | 32% | |
| Protein | 2.01g | 13% | |
| Vitamin C | 9.2mg | 51% | |
| Vitamin A | 0.9mg | 95% | |
| Iron | 3.8mg | 70% | |
| Calcium | 29.3mg | 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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