Directions:
- In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.
- Drain and cool, but do not peel.
- When cool, cut into 1 1/2 inch pieces and place in a bowl.
- Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.
- Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
- Cover and refrigerate 1-2 hours.
- Transfer to a serving bowl and garnish with parsley and chives; serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.27 Kcal (977 kJ) | ||
| Calories from fat | 162.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 28% | |
|---|---|---|---|
| Cholesterol | 16.21mg | 5% | |
| Sodium | 183.2mg | 8% | |
| Potassium | 483.46mg | 10% | |
| Total Carbs | 15.53g | 5% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 163.15 Kcal (683 kJ) | ||
| Calories from fat | 113.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 28% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 5% | |
| Sodium | 128.13mg | 8% | |
| Potassium | 338.14mg | 10% | |
| Total Carbs | 10.86g | 5% | |
| Sugars | 1.11g | 6% | |
| Dietary Fiber | 1.5g | 9% | |
| Protein | 2.17g | 6% | |
| Vitamin C | 8.3mg | 20% | |
| Iron | 0.9mg | 7% | |
| Calcium | 45.8mg | 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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