Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
- In a large bowl, combine the potatoes, cheese, pickle, onion and peppers. In a small bowl, combine the mayonnaise, basil, dill, tarragon, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Garnish with chopped egg. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.77 Kcal (568 kJ) | ||
| Calories from fat | 14.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 2% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 7% | |
| Sodium | 370.57mg | 15% | |
| Potassium | 674.25mg | 14% | |
| Total Carbs | 26.17g | 9% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 22.2mg | 37% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 73.71 Kcal (309 kJ) | ||
| Calories from fat | 7.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 2% | |
|---|---|---|---|
| Cholesterol | 11.82mg | 7% | |
| Sodium | 201.19mg | 15% | |
| Potassium | 366.06mg | 14% | |
| Total Carbs | 14.21g | 9% | |
| Sugars | 2.1g | 15% | |
| Dietary Fiber | 1.88g | 14% | |
| Protein | 2.81g | 10% | |
| Vitamin C | 12mg | 37% | |
| Iron | 0.8mg | 8% | |
| Calcium | 27.7mg | 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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