Red potato salad with mustard, dill, and pickles is a delightful and flavorful dish perfect for gatherings and casual meals. This recipe combines the creaminess of sour cream and mayonnaise with the tang of mustard and pickles, all elevated by the fresh taste of dill. It's a wonderful side dish to complement any meal.
- Use red potatoes as they hold their shape better after boiling and add a nice color to the salad.
- Boil the potatoes with the skin on and peel them after they've cooled for a better texture.
- Chill the salad for at least an hour before serving to let the flavors meld together.
- For a crunchier texture, add extra celery or even some chopped bell peppers.
- Adjust the amount of mustard and pepper sauce based on your taste preference.
This red potato salad with mustard, dill, and pickles is a versatile and delicious dish that will surely become a favorite at your table. Whether served at a barbecue, picnic, or family dinner, it's guaranteed to be a hit with its rich flavors and satisfying texture. Enjoy!
Nutrition Facts | |
---|---|
Serving Size | 170 grams |
Energy | |
Calories 170kcal | 9% |
Protein | |
Protein 4.68g | 3% |
Carbohydrates | |
Carbohydrates 22g | 6% |
Fiber 2.51g | 7% |
Sugar 2.24g | 2% |
Fat | |
Fat 8g | 9% |
Saturated 2.89g | 10% |
Cholesterol 77mg | - |
Vitamins | |
Vitamin A 55ug | 6% |
Choline 70mg | 12% |
Vitamin B1 0.11mg | 9% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 1.19mg | 7% |
Vitamin B6 0.35mg | 20% |
Vitamin B9 33ug | 8% |
Vitamin B12 0.19ug | 8% |
Vitamin C 22mg | 24% |
Vitamin E 0.49mg | 3% |
Vitamin K 11ug | 9% |
Minerals | |
Calcium, Ca 45mg | 4% |
Copper, Cu 0.13mg | 14% |
Iron, Fe 1.19mg | 11% |
Magnesium, Mg 30mg | 7% |
Phosphorus, P 110mg | 9% |
Potassium, K 540mg | 16% |
Selenium, Se 6ug | 12% |
Sodium, Na 160mg | 11% |
Zinc, Zn 0.60mg | 5% |
Water | |
Water 130g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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