Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
405
Calories
30g
Protein
7g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lbs. red potatoes (about 5 medium)
- 1/2 cup mayonnaise (I use regular Hellman’s)
- 1/4 cup light sour cream (I use Daisy)
- 1 1/2 tsp. Dijon mustard (you may like a bit more, add to taste)
- 1 tsp. apple cider vinegar
- 3/4 tsp. Kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup celery, chopped
- 1/2 cup sweet onion, chopped
- 2 hard boiled eggs, chopped
- 3 tsp. fresh dill, snipped (plus additional for garnish)
- Sea salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes