Ingredients:
- dill2 1/2 lb russet potatoes, peeled and diced
- 3 to 4 ribs celery with leafy tops, chopped
- a generous handful dill, chopped
Directions:
- Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
- Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
- Season the salad with celery seed, dill, salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1681.08 Kcal (7038 kJ) | ||
| Calories from fat | 1585.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 176.15g | 271% | |
|---|---|---|---|
| Cholesterol | 170.34mg | 57% | |
| Sodium | 147.18mg | 6% | |
| Potassium | 843.94mg | 18% | |
| Total Carbs | 1.75g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 21.74g | 43% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 600.05 Kcal (2512 kJ) | ||
| Calories from fat | 565.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.87g | 271% | |
|---|---|---|---|
| Cholesterol | 60.8mg | 57% | |
| Sodium | 52.54mg | 6% | |
| Potassium | 301.24mg | 18% | |
| Total Carbs | 0.63g | 1% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 7.76g | 43% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 24.8mg | 7% | |
* 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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