Directions:
- Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.
- In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.8 Kcal (1255 kJ) | ||
| Calories from fat | 190.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 32% | |
|---|---|---|---|
| Cholesterol | 107.91mg | 36% | |
| Sodium | 473.56mg | 20% | |
| Potassium | 633.44mg | 13% | |
| Total Carbs | 21.37g | 7% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 1.8mg | 10% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 147.55 Kcal (618 kJ) | ||
| Calories from fat | 93.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 32% | |
|---|---|---|---|
| Cholesterol | 53.11mg | 36% | |
| Sodium | 233.07mg | 20% | |
| Potassium | 311.75mg | 13% | |
| Total Carbs | 10.52g | 7% | |
| Sugars | 1.3g | 11% | |
| Dietary Fiber | 1.26g | 10% | |
| Protein | 3.47g | 14% | |
| Vitamin C | 5.6mg | 19% | |
| Iron | 0.9mg | 10% | |
| Calcium | 38mg | 8% | |
* 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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