Directions:
- Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.8 Kcal (1515 kJ) | ||
| Calories from fat | 189.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Sodium | 134.88mg | 6% | |
| Potassium | 1155.57mg | 25% | |
| Total Carbs | 38.61g | 13% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 2.3mg | 13% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.67 Kcal (430 kJ) | ||
| Calories from fat | 53.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 32% | |
|---|---|---|---|
| Sodium | 38.28mg | 6% | |
| Potassium | 327.92mg | 25% | |
| Total Carbs | 10.96g | 13% | |
| Sugars | 0.88g | 12% | |
| Dietary Fiber | 1.53g | 22% | |
| Protein | 1.58g | 11% | |
| Vitamin C | 6.8mg | 40% | |
| Iron | 0.7mg | 13% | |
| Calcium | 10.5mg | 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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