Directions:
- In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes.
- Drain and let cool slightly.
- In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine.
- Place the potatoes in a large bowl and add the dressing, tossing to coat evenly.
- Add the eggs, pickles, onions and toss to combine.
- Adjust seasoning, to taste.
- Refrigerate until cool, 2 to 3 hours, before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.99 Kcal (1495 kJ) | ||
| Calories from fat | 161.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 104.87mg | 35% | |
| Sodium | 927.15mg | 39% | |
| Potassium | 1047.51mg | 22% | |
| Total Carbs | 43.93g | 15% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 41.9mg | 70% | |
| Iron | 184mg | 1022% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 113.59 Kcal (476 kJ) | ||
| Calories from fat | 51.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 28% | |
|---|---|---|---|
| Cholesterol | 33.37mg | 35% | |
| Sodium | 295.01mg | 39% | |
| Potassium | 333.31mg | 22% | |
| Total Carbs | 13.98g | 15% | |
| Sugars | 1.17g | 15% | |
| Dietary Fiber | 0.88g | 11% | |
| Protein | 2.85g | 18% | |
| Vitamin C | 13.3mg | 70% | |
| Iron | 58.6mg | 1022% | |
| Calcium | 24.4mg | 8% | |
* 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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