Directions:
- Mix the dressing and refrigerate until needed.
- Cook, cool down by refrigeration, peel and dice the potatoes. Cover and return them to the refrigerator.
- Chop the celery, onions, dill pickles and olives. Add these to the diced potatoes.
- Toss the vegetables, adding the salt and white pepper.
- Add the chopped egg and dressing and fold them into the potato mixture.
- As soon as the vegetables are coated with dressing stop stirring. Use the back of a large spoon to smooth down the surface of the salad.
- Refrigerate salad prior to serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.72 Kcal (1079 kJ) | ||
| Calories from fat | 153.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 26% | |
|---|---|---|---|
| Cholesterol | 69.87mg | 23% | |
| Sodium | 377.29mg | 16% | |
| Potassium | 396.86mg | 8% | |
| Total Carbs | 22.01g | 7% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.84 Kcal (715 kJ) | ||
| Calories from fat | 101.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 26% | |
|---|---|---|---|
| Cholesterol | 46.31mg | 23% | |
| Sodium | 250.11mg | 16% | |
| Potassium | 263.07mg | 8% | |
| Total Carbs | 14.59g | 7% | |
| Sugars | 5.98g | 36% | |
| Dietary Fiber | 1.61g | 10% | |
| Protein | 2.93g | 9% | |
| Vitamin C | 5.8mg | 14% | |
| Vitamin A | 0.6mg | 29% | |
| Iron | 0.7mg | 6% | |
| Calcium | 34.7mg | 5% | |
* 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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