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| Prep Time | 1 hour |
| Servings |
servings
|
Ingredients
- 4 medium Yukon gold potatoes
- 5 large eggs
- 2 C Miracle Whip
- 1/4 C mustard
- 1/8 C chopped dill pickle
- 2 Tbsp pickle juice
- 2 tsp dill weed
Ingredients
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Instructions
- Boil potatoes until fork tender but not falling aprt. Peel and cut into bite size peices.
- Boil eggs until hard boiled, about 10 minutes. Peel and dice.
- Mix everything together. Cover and refrigerate until ready to eat.
- Each serving ~60g, or ~1/2 C
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Nutrition Facts
Potato Salad
Amount Per Serving
Calories 86
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 0.3g
2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 49mg
16%
Sodium 196mg
8%
Potassium 130mg
4%
Total Carbohydrates 7g
2%
Dietary Fiber 0.4g
2%
Sugars 2g
Protein 2g
4%
Vitamin A
1%
Vitamin C
8%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.