Directions:
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
- Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.25 Kcal (947 kJ) | ||
| Calories from fat | 138.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 24% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 4% | |
| Sodium | 148.71mg | 6% | |
| Potassium | 573.45mg | 12% | |
| Total Carbs | 19.86g | 7% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.23 Kcal (629 kJ) | ||
| Calories from fat | 91.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 24% | |
|---|---|---|---|
| Cholesterol | 8.45mg | 4% | |
| Sodium | 98.74mg | 6% | |
| Potassium | 380.78mg | 12% | |
| Total Carbs | 13.19g | 7% | |
| Sugars | 1.13g | 7% | |
| Dietary Fiber | 1.61g | 10% | |
| Protein | 2.1g | 6% | |
| Vitamin C | 7.4mg | 19% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29.5mg | 4% | |
* 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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