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45 minutes
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
sour cream (regular)
mayonnaise
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
mayonnaise
vegan
(?)
Not vegan due to:
sour cream (regular)
mayonnaise
hard-boiled egg (medium)
vegetarian
(?)
Not vegetarian due to:
hard-boiled egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
mayonnaise
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 20.3% of RDA
• Carbs: 8.2% of RDA
• Fat (total lipid): 26.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.7% of RDA
• Protein: 4.2% of RDA
• Sodium: 8.1% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 7.9% of RDA
• Vitamin B6: 17.1% of RDA
• Vitamin C: 20.9% of RDA
• Iron: 0.5% of RDA
• Magnesium: 9.4% of RDA
• Manganese: 4.1% of RDA
• Niacin: 7.7% of RDA
• Potassium: 13.8% of RDA
• Zinc: 4.4% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
22.6
g
Calories
406
 
Fiber
2.12
g
Iron
0.095
mg
Protein
4.69
g
Sodium
109
mg
Sugars
2.78
g
Fat (total lipid)
16.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
lbs
+
-
 
 
1/2
cups
+
-
 
 
1/2
cups
+
-
 
3
whole
+
-
 
green and white parts chopped.
 
2
tbsp
+
-
 
fresh, chopped.
 
1/2
whole
+
-
 
thinly sliced.
 
1
bunch
+
-
 
thinly sliced.
 
3
whole
+
-
 
cut into thin sliced.
 
 
 
 
 
 
 
 
 
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PREPARATION
1.
Cover the peeled potatoes with salted water in a large pot; bring to a boil over medium-high heat.
2.
Reduce heat to low and simmer until the potatoes are tender, about 20 minutes. Drain and cool.
3.
In a small bowl, mix together the sour cream and mayonnaise.
4.
Cut the cucumber, radishes, and hard-boiled eggs into thin round slices, with the radishes having the thinnest slices.
5.
Cut the cooled potatoes into slices or quarters as you prefer. Place everything into a serving bowl.
6.
Pour the sour cream and mayonnaise mixture in the serving bowl and add the chopped dill, scallions, salt and pepper and mix gently.
7.
Garnish with a little more dill, serve chilled or room temperature.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute vegenaise for mayonnaise.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 406
Protein 4.69 g
Carbohydrates 22.6 g
Iron 0.10 mg
Fiber 2.12 g
Calcium 18.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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