Directions:
- Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
- Cut skinned potatoes and carrots into bite-size pieces.
- Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.84 Kcal (883 kJ) | ||
| Calories from fat | 72.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 11.04mg | 4% | |
| Sodium | 314.84mg | 13% | |
| Potassium | 855.63mg | 18% | |
| Total Carbs | 31.54g | 11% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.86 Kcal (393 kJ) | ||
| Calories from fat | 32.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 12% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 4% | |
| Sodium | 140.16mg | 13% | |
| Potassium | 380.89mg | 18% | |
| Total Carbs | 14.04g | 11% | |
| Sugars | 1.7g | 15% | |
| Dietary Fiber | 2.05g | 18% | |
| Protein | 1.96g | 9% | |
| Vitamin C | 7.8mg | 29% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 10% | |
| Calcium | 18.3mg | 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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