Directions:
- Boil potatoes with skins on, in salted water until just tender. Drain and cool to lukewarm. Peel; cut into 1/2 inch cubes. Pour Italian dressing over potatoes and sprinkle with the 1/2 teaspoon of salt. Toss to coat. Refrigerate, covered, several hours or overnight.
- Chop 9 eggs and add with the pickles, radishes, celery, and onions to the potatoes. Mix mayonnaise, sour cream, mustard, salt, celery seed and pepper together. Fold into potato mixture. Refrigerate, covered, until serving time. Garnish with the remaining 3 eggs cut into slices or wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.09 Kcal (1692 kJ) | ||
| Calories from fat | 275.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.56g | 47% | |
|---|---|---|---|
| Cholesterol | 36.25mg | 12% | |
| Sodium | 751.04mg | 31% | |
| Potassium | 634.36mg | 13% | |
| Total Carbs | 29.1g | 10% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.4mg | 8% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 178.82 Kcal (749 kJ) | ||
| Calories from fat | 121.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 47% | |
|---|---|---|---|
| Cholesterol | 16.04mg | 12% | |
| Sodium | 332.35mg | 31% | |
| Potassium | 280.71mg | 13% | |
| Total Carbs | 12.88g | 10% | |
| Sugars | 4.48g | 40% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 1.9g | 9% | |
| Vitamin C | 5.5mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 24.8mg | 6% | |
* 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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