This is my version of potato salad and it really good!
Cook potatoes in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Drain,Cool.
Blend mayonnaise, eggs, mustard and pickle juice in your magic bullet blender or reg. blender or large bowl. Add potatoes to a bowl, celery, green onions and olives;pour in your mayo mixture, toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 6 | ||
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Calories: 415 | ||
Calories from Fat: 207 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 705mg | 217 % | |
Sodium 824.8mg | 28 % | |
Potassium 914.6mg | 24 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 23.6g | ||
Protein 24.4g | 35 % | |
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: 415
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