Try this Cold Potato Salad (Kalter Kartoffelsalat) recipe, or contribute your own.
Suggest a better descriptionPotatoes should be peeled and quartered. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. Posted to MC-Recipe Digest V1 #643 by Nancy Berry
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 6 | ||
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Calories: 304 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 28mg | 1 % | |
Potassium 1595.5mg | 42 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 60.3g | ||
Protein 7.8g | 11 % | |
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: 304
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