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A hearty potato salad with ham and a touch of dill.
|Makes 4 servings |
|Amount Per Serving |
| Calories ||252.0 |
| Total Carbs ||28.4 g |
| Dietary Fiber ||3.8 g |
| Sugars ||3.3 g |
| Total Fat ||9.5 g |
| Saturated Fat ||1.9 g |
| Unsaturated Fat ||0.4 g |
| Potassium ||799.2 mg |
| Protein ||13.5 g |
| Sodium ||690.2 mg |
| Dietary Exchanges |
9.50292 Fat, 0.523 Vegetables, 1.27308 Meat, 1.2247 Starch,
|See the Detailed Nutritional Analysis|
|Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. |
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cup cold water 1 1/2
lb Potatoes, fresh, with skin, diced 0.3333
cup light mayonnaise 2
tbsp cider vinegar 1
tbsp prepared yellow mustard 1
tbsp dried dill weed 0 1/4
tsp black pepper 8
oz Pork, cured ham, lean, low sodium, cooked 0 3/4
cup Onion, yellow, fresh, sliced 0 1/2
each chopped green bell peppers 1
each Celery, stalk, medium, 7.5" - 8" long, fresh
- Put a collapsible steamer basket in a saucepan. Pour in 2 cups water, place the potatoes in the basket, and bring to a boil. Cover and steam for 7 minutes.
- In a medium bowl mix the vinegar, mayonnaise, mustard, dill weed, and black pepper. Stir in the rest of the ingredients and set aside.
- Strain the potatoes and run under cold water to cool. Combine the potatoes and ham.