Try this Sour Cream Potato Salad recipe, or contribute your own.
Suggest a better descriptionWhile potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber. Contributed by Wesley Pitts Origin: "Wenonahs Pantry", Bryan, TX
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 8 | ||
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Calories: 656 | ||
Calories from Fat: 342 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 549.6mg | 169 % | |
Sodium 820.7mg | 28 % | |
Potassium 1477.5mg | 39 % | |
Total Carbohydrate 60.4g | 18 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 55.3g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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