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Ingredients
- 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
Directions
- 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 Recipe | %DV |
|---|---|
| Recipe Size 1152g | |
| Calories 1209 | |
| Calories from Fat 484 | 40% |
| Total Fat 54.79g | 68% |
| Saturated Fat 29.25g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 759mg | 253% |
| Sodium 452mg | 19% |
| Potassium 3125mg | 89% |
| Total Carbs 147.59g | 39% |
| Dietary Fiber 14.3g | 48% |
| Sugars 13.58g | 9% |
| Protein 37.58g | 60% |
