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Ingredientes
- 5 potatoes, boiled in skin
- 2 dill pickles, diced
- 1 carrot, diced
- 1 onion, diced
- 3 boiled Large eggs, diced
- 200 ml cream (a generous 3/4 c.)
- 1 Tbsp. dijonaise mustard
- 1 stock cube
Direcciones
- Peel boiled potatoes and chop into cubes. Add in pickles, carrot, onion and Large eggs. Mix to combine.
- For the mayonnaise, heat cream in a pan, but don't boil. Add in mustard and stock (bouillon) cube, to taste.
- Pour over salad and mix well.
- Can be served hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 121 | 40% |
| Total Fat 13.7g | 17% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 113mg | 5% |
| Potassium 781mg | 22% |
| Total Carbs 36.9g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.39g | 2% |
| Protein 9.4g | 15% |
