Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 20.3% of RDA
• Carbs: 8.2% of RDA
• Fat (total lipid): 26.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.7% of RDA
• Protein: 4.2% of RDA
• Sodium: 8.1% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 7.9% of RDA
• Vitamin B6: 17.1% of RDA
• Vitamin C: 20.9% of RDA
• Iron: 0.5% of RDA
• Magnesium: 9.4% of RDA
• Manganese: 4.1% of RDA
• Niacin: 7.7% of RDA
• Potassium: 13.8% of RDA
• Zinc: 4.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cover the peeled potatoes with salted water in a large pot; bring to a boil over medium-high heat.
2.
Reduce heat to low and simmer until the potatoes are tender, about 20 minutes. Drain and cool.
3.
In a small bowl, mix together the sour cream and mayonnaise.
4.
Cut the cucumber, radishes, and hard-boiled eggs into thin round slices, with the radishes having the thinnest slices.
5.
Cut the cooled potatoes into slices or quarters as you prefer. Place everything into a serving bowl.
6.
Pour the sour cream and mayonnaise mixture in the serving bowl and add the chopped dill, scallions, salt and pepper and mix gently.
7.
Garnish with a little more dill, serve chilled or room temperature.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute vegenaise for mayonnaise.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 406
Protein 4.69 g
Carbohydrates 22.6 g
Iron 0.10 mg
Fiber 2.12 g
Calcium 18.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
