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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. | 2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed. | 3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	10		unpeeled	3175.1504	721.2127	85.7291	6.3503
hard egg	5		chopped boiled	-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
apple cider vinegar	1	tablespoon		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
white onion	1/2		chopped	32.0	7.472	0.88	0.08
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
celery salt	1	teaspoon		-	-	-	-
salt black pepper	to taste			-	-	-	-
dill weed	1	tablespoon		0.2392	0.039	0.0192	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.