Directions:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.84 Kcal (1913 kJ) | ||
| Calories from fat | 215.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.92g | 37% | |
|---|---|---|---|
| Cholesterol | 106.28mg | 35% | |
| Sodium | 625.99mg | 26% | |
| Potassium | 1312.47mg | 28% | |
| Total Carbs | 53.52g | 18% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 3.2mg | 18% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 118.2 Kcal (495 kJ) | ||
| Calories from fat | 55.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 37% | |
|---|---|---|---|
| Cholesterol | 27.5mg | 35% | |
| Sodium | 161.97mg | 26% | |
| Potassium | 339.59mg | 28% | |
| Total Carbs | 13.85g | 18% | |
| Sugars | 2.89g | 45% | |
| Dietary Fiber | 1.57g | 24% | |
| Protein | 2.48g | 19% | |
| Vitamin C | 6.5mg | 42% | |
| Iron | 0.8mg | 18% | |
| Calcium | 17.2mg | 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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