Directions:
- Cook the potatoes in boiling salted water until just fork-tender.
- Lift out with a slotted spoon into a large bowl.
- Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
- Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
- Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
- After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
- Pour over the dressing and mix well to combine.
- Season with more salt and pepper.
- Cover and chill for a minimum of 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.42 Kcal (1547 kJ) | ||
| Calories from fat | 154.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.22g | 26% | |
|---|---|---|---|
| Cholesterol | 150.92mg | 50% | |
| Sodium | 885.51mg | 37% | |
| Potassium | 1219.1mg | 26% | |
| Total Carbs | 45.5g | 15% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 10.93g | 22% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 2.9mg | 16% | |
| Calcium | 107.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 98.1 Kcal (411 kJ) | ||
| Calories from fat | 41.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 26% | |
|---|---|---|---|
| Cholesterol | 40.08mg | 50% | |
| Sodium | 235.16mg | 37% | |
| Potassium | 323.75mg | 26% | |
| Total Carbs | 12.08g | 15% | |
| Sugars | 1.26g | 19% | |
| Dietary Fiber | 1.39g | 21% | |
| Protein | 2.9g | 22% | |
| Vitamin C | 6mg | 38% | |
| Iron | 0.8mg | 16% | |
| Calcium | 28.4mg | 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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