Directions:
- Add potatoes to a large pot and cover with water.
- Boil until fork tender. Return to pot, add butter, and allow to melt. Set aside.
- In another bowl mix together mayonnaise, mustard, pickle juice, garlic salt, black pepper, and dill weed until combined.
- Add mayonnaise mixture to potatoes with boiled eggs, diced celery and diced onion. Stir to combine.
- We serve while warm or room temperature but you can chill then serve if you prefer.
- Note: Depending on the size of you potatoes you may have to increase the amount of your mayonnaise to make the potato salad creamy. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.28 Kcal (2090 kJ) | ||
| Calories from fat | 361.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.22g | 62% | |
|---|---|---|---|
| Cholesterol | 138.19mg | 46% | |
| Sodium | 607.33mg | 25% | |
| Potassium | 593.51mg | 13% | |
| Total Carbs | 29.61g | 10% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 2.1mg | 11% | |
| Calcium | 87.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 199.68 Kcal (836 kJ) | ||
| Calories from fat | 144.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 62% | |
|---|---|---|---|
| Cholesterol | 55.27mg | 46% | |
| Sodium | 242.89mg | 25% | |
| Potassium | 237.37mg | 13% | |
| Total Carbs | 11.84g | 10% | |
| Sugars | 2.8g | 28% | |
| Dietary Fiber | 1.97g | 20% | |
| Protein | 2.81g | 14% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.6mg | 48% | |
| Iron | 0.8mg | 11% | |
| Calcium | 35.1mg | 9% | |
* 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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