Directions:
- Boil eggs, refrigerate overnight.
- Peel potatoes, boil until tender, set aside to cool.
- While potatoes are cooling, peel and chop eggs, add 2 tbsp mayonnaise. Blend together until smooth.
- Once potatoes are cooled, dice them into 1/4 inch cubes.
- In a large mixing bowl, add potatoes, egg mixture, dill relish, celery, cucumbers. Toss.
- In small mixing bowl, add mayonnaise, prepared mustard, salt, garlic powder, onion powder, dry mustard and basil. Mix well and pour over potato and egg mixture.
- Stir together until mixed well.
- Refrigerate at least 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.16 Kcal (1361 kJ) | ||
| Calories from fat | 248.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.58g | 42% | |
|---|---|---|---|
| Cholesterol | 107.11mg | 36% | |
| Sodium | 587.55mg | 24% | |
| Potassium | 310.6mg | 7% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1mg | 5% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 189.72 Kcal (794 kJ) | ||
| Calories from fat | 144.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 42% | |
|---|---|---|---|
| Cholesterol | 62.5mg | 36% | |
| Sodium | 342.82mg | 24% | |
| Potassium | 181.23mg | 7% | |
| Total Carbs | 8.47g | 5% | |
| Sugars | 2.27g | 16% | |
| Dietary Fiber | 1.41g | 10% | |
| Protein | 3.05g | 10% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 0.6mg | 5% | |
| Calcium | 25.3mg | 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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