Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories212.8 kcal (11%)
Total Fat9.6 g (14%)
Carbs26 g (10%)
Sugars1.6 g (2%)
Protein6.2 g (12%)
Sodium886.5 mg (44%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Boil the potatoes in salted water until barely fork tender - do not over cook! Strain and allow to cool.
Step 2
Place the eggs in a saucepan with a tight-fitting lid. Fill the pan with enough water to cover the eggs and then bring it to a boil. Cover the pan with its lid. Once the water starts boiling, turn off the heat and wait 15 minutes. Don't open the lid during this time. After 15 minutes, remove the eggs from the hot water with a slotted spoon and place them in a bowl of ice water to cool.
Step 3
Meanwhile, dice the celery, slice the onions, chop the dill, and strain the olives. Place them all in a large salad bowl or container.
Step 4
Add the mayonnaise, Dijon, Dill, Celery Seed and Salt to your mixture.
Step 5
Peel and chop the cooked potatoes into large bite-size pieces. Peel and chop the eggs as well, then add the eggs and potatoes to the salad mixture, stirring gently.
Step 6
Chill for at least an hour before serving, overnight is best. Garnish with scallions, paprika, or dill.
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