Recipe Details
Ingredients
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4russet potatoes, peeled and cubed
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3largeeggs
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1(10 ounce) canmixed vegetables, drained
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½cupmayonnaise
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5tablespoonschopped pimiento-stuffed olives
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½tablespoonfresh lemon juice
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½teaspoonground black pepper, or more to taste
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½teaspoonground mustard
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½teaspoondried dill weed
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salt to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
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Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
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Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
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Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories271 | |
| % Daily Value * | |
| Total Fat 18g |
24% |
| Saturated Fat 3g |
16% |
| Cholesterol 100mg |
33% |
| Sodium 862mg |
37% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 3g |
12% |
| Total Sugars 1g |
|
| Protein 6g |
11% |
| Vitamin C 9mg |
10% |
| Calcium 39mg |
3% |
| Iron 1mg |
7% |
| Potassium 398mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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