Try this Bonnies Potato Salad recipe, or contribute your own.
Suggest a better descriptionIn bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauces ingredients amounts. Sherri Pileggi in Houston, TX
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 139 | ||
Calories from Fat: 73 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 277.8mg | 10 % | |
Potassium 80.6mg | 2 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 15.4g | ||
Protein 1.8g | 3 % | |
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: 139
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