Directions:
- Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover and chill at least 1 hour or up to 1 day.
- Combine remaining 4 tablespoons vinegar, 1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally. Drain thoroughly.
- Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini. Mix in dressing; Season with salt and pepper. Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.85 Kcal (1343 kJ) | ||
| Calories from fat | 167.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 29% | |
|---|---|---|---|
| Cholesterol | 164.24mg | 55% | |
| Sodium | 414.8mg | 17% | |
| Potassium | 835.32mg | 18% | |
| Total Carbs | 29.32g | 10% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 9.66g | 19% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 2.2mg | 12% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 113.56 Kcal (475 kJ) | ||
| Calories from fat | 59.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 29% | |
|---|---|---|---|
| Cholesterol | 58.13mg | 55% | |
| Sodium | 146.81mg | 17% | |
| Potassium | 295.64mg | 18% | |
| Total Carbs | 10.38g | 10% | |
| Sugars | 1.29g | 15% | |
| Dietary Fiber | 1.38g | 16% | |
| Protein | 3.42g | 19% | |
| Vitamin C | 6.4mg | 30% | |
| Iron | 0.8mg | 12% | |
| Calcium | 21.9mg | 6% | |
* 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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