Directions:
- Combine yolks,mustard and vinegar in processor or blender and mix until thick and smooth, about 2 minutes.
- With machine running, gradually add oils through feed tube in slow steady stream, stopping machine occasionally to be sure oil is being absorbed (add 2 tablespoons very hot water if mixture begins to separate), until mayonnaise is very thick.
- Season to taste with salt and pepper.
- Transfer to large container and blend in dill.
- Gently fold in potatoes and onion, coating well.
- Refrigerate overnight.
- Garnish with fresh dill sprigs before serving, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.09 Kcal (1826 kJ) | ||
| Calories from fat | 260 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.89g | 44% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 91.8mg | 4% | |
| Potassium | 555.63mg | 12% | |
| Total Carbs | 41.83g | 14% | |
| Sugars | 13.97g | 56% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.5mg | 14% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 157.2 Kcal (658 kJ) | ||
| Calories from fat | 93.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 44% | |
|---|---|---|---|
| Cholesterol | 14.75mg | 14% | |
| Sodium | 33.09mg | 4% | |
| Potassium | 200.29mg | 12% | |
| Total Carbs | 15.08g | 14% | |
| Sugars | 5.04g | 56% | |
| Dietary Fiber | 2.53g | 28% | |
| Protein | 1.39g | 8% | |
| Vitamin C | 11mg | 51% | |
| Vitamin A | 0.8mg | 76% | |
| Iron | 0.9mg | 14% | |
| Calcium | 25.7mg | 7% | |
* 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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