Barefeet in the Kitchen · by Mary Younkin
Lemony Dill Potato and Egg Salad
NUTRITION · PER SERVING—
CAL 15%·PRO 19%
CARBS 26G34% OF CAL
3G FIBER21G OTHER3G TOTAL SUGAR
FAT 19G54% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy potato and egg salad brightened with fresh lemon juice and dill. Creamy and refreshing, it's a classic side dish.
sideamericansaladeggsgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small baked potatoes (about 1 pound, diced into 1/2" pieces)
- 4 hardboiled eggs (chopped small)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice (half a lemon's worth)
- 1 teaspoon fresh dill (minced)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
At a glance
PER SERVING
CAL 15%·PRO 19%
CARBS 26G34% OF CAL
3G FIBER21G OTHER3G TOTAL SUGAR
FAT 19G54% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 275mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 700mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.