Directions:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.85 Kcal (2118 kJ) | ||
| Calories from fat | 228.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.39g | 39% | |
|---|---|---|---|
| Cholesterol | 162.15mg | 54% | |
| Sodium | 321.42mg | 13% | |
| Potassium | 734.48mg | 16% | |
| Total Carbs | 54.41g | 18% | |
| Sugars | 13.32g | 53% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 14.98g | 30% | |
| Vitamin C | 34.9mg | 58% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 2.7mg | 15% | |
| Calcium | 106.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 125.86 Kcal (527 kJ) | ||
| Calories from fat | 56.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 39% | |
|---|---|---|---|
| Cholesterol | 40.34mg | 54% | |
| Sodium | 79.97mg | 13% | |
| Potassium | 182.74mg | 16% | |
| Total Carbs | 13.54g | 18% | |
| Sugars | 3.31g | 53% | |
| Dietary Fiber | 1.93g | 31% | |
| Protein | 3.73g | 30% | |
| Vitamin C | 8.7mg | 58% | |
| Vitamin A | 0.3mg | 36% | |
| Iron | 0.7mg | 15% | |
| Calcium | 26.5mg | 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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