Recipe Details
Ingredients
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5poundsrusset potatoes, peeled
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4teaspoonskosher salt, divided, or to taste
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4largeeggs
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1cupmayonnaise
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⅓cupsour cream
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3tablespoonsyellow mustard
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5stalksgreen onions, sliced (white and green parts)
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2stalkscelery, finely chopped
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1tablespoonchopped fresh dill
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½cupchopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
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¾teaspoonground black pepper
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¼teaspoonground paprika
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¼cupsliced green olives with pimientos
Cooking Directions
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Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
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Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
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Peel and chop eggs and set aside.
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Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
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Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Allrecipes
Recipe Tip
You can use Yukon Gold potatoes instead of russets.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories330 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 4g |
18% |
| Cholesterol 72mg |
24% |
| Sodium 947mg |
41% |
| Total Carbohydrate 37g |
13% |
| Dietary Fiber 3g |
11% |
| Total Sugars 2g |
|
| Protein 7g |
14% |
| Vitamin C 13mg |
14% |
| Calcium 53mg |
4% |
| Iron 2mg |
12% |
| Potassium 874mg |
19% |
* 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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