Try this Potato, Cucumber And Dill Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs. Serves 4. Bon Appetit July 1992
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Serving Size: 1 Serving (1470g) | ||
Recipe Makes: 1 | ||
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Calories: 1472 | ||
Calories from Fat: 787 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.5g | 117 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 50.4g | ||
Polyunsanturated Fat 25.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.3mg | 20 % | |
Potassium 4706.3mg | 124 % | |
Total Carbohydrate 157.7g | 46 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 139.2g | ||
Protein 21.3g | 30 % | |
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: 1472
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