Directions:
- Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.93 Kcal (1289 kJ) | ||
| Calories from fat | 166.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Cholesterol | 106.87mg | 36% | |
| Sodium | 342.66mg | 14% | |
| Potassium | 724.44mg | 15% | |
| Total Carbs | 26.66g | 9% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1.5mg | 8% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.3 Kcal (726 kJ) | ||
| Calories from fat | 93.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 29% | |
|---|---|---|---|
| Cholesterol | 60.14mg | 36% | |
| Sodium | 192.85mg | 14% | |
| Potassium | 407.71mg | 15% | |
| Total Carbs | 15g | 9% | |
| Sugars | 1.16g | 8% | |
| Dietary Fiber | 1.45g | 10% | |
| Protein | 4.82g | 17% | |
| Vitamin C | 6mg | 18% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29.3mg | 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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