Directions:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.51 Kcal (2250 kJ) | ||
| Calories from fat | 354.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.38g | 61% | |
|---|---|---|---|
| Cholesterol | 116.38mg | 39% | |
| Sodium | 543.6mg | 23% | |
| Potassium | 1103.9mg | 23% | |
| Total Carbs | 39.1g | 13% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 8.41g | 17% | |
| Vitamin C | 40.2mg | 67% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 10.9mg | 60% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 156.34 Kcal (655 kJ) | ||
| Calories from fat | 103.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 61% | |
|---|---|---|---|
| Cholesterol | 33.85mg | 39% | |
| Sodium | 158.11mg | 23% | |
| Potassium | 321.08mg | 23% | |
| Total Carbs | 11.37g | 13% | |
| Sugars | 1.68g | 23% | |
| Dietary Fiber | 1.53g | 21% | |
| Protein | 2.45g | 17% | |
| Vitamin C | 11.7mg | 67% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 3.2mg | 60% | |
| Calcium | 14.6mg | 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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