Try this Baked Potato Salad recipe, or contribute your own.
Suggest a better description1. Boil potatoes for just 20 mins. so that they would not become completely soft, then peel and cut into large pieces.
2. To prepare dressing combine fresh cream, mayonnaise, yogurt, tabasco, paprika, salt and sugar in a large mixing bowl.
3. Take a greased baking pan of suitable size and one by one make layers of capsicums and boiled eggs.
4. Pour the dressing onto the veggies and put pieces boiled potatoes over the layers and sprinkle spring onions and green chilies onto the top. Place the pan in oven for just 20 mins. at 350 degrees F.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 129 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 103mg | 32 % | |
Sodium 747.3mg | 26 % | |
Potassium 735.9mg | 19 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 26g | ||
Protein 7.3g | 10 % | |
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: 272
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