Directions:
- Boil the potatoes in salted water for 25 minutes, or until just tender.
- Drain, let cool enough to be handled and peel.
- Cut into 1/2 inch slices and put in a large bowl.
- Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss.
- Let salad marinate, loosely covered and at room temperature, for 1 hour.
- Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste.
- Chill salad, covered, for 2 hours or overnight.
- Serve at or close to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.61 Kcal (1120 kJ) | ||
| Calories from fat | 121.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 21% | |
|---|---|---|---|
| Cholesterol | 64.68mg | 22% | |
| Sodium | 347.3mg | 14% | |
| Potassium | 564.33mg | 12% | |
| Total Carbs | 30.13g | 10% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 11.4mg | 63% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 113.98 Kcal (477 kJ) | ||
| Calories from fat | 51.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 21% | |
|---|---|---|---|
| Cholesterol | 27.55mg | 22% | |
| Sodium | 147.92mg | 14% | |
| Potassium | 240.35mg | 12% | |
| Total Carbs | 12.83g | 10% | |
| Sugars | 2.7g | 25% | |
| Dietary Fiber | 2.1g | 20% | |
| Protein | 3.48g | 16% | |
| Vitamin C | 11.8mg | 46% | |
| Vitamin A | 0.7mg | 58% | |
| Iron | 4.8mg | 63% | |
| Calcium | 47.7mg | 11% | |
* 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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