Try this Potato Salad - Buttermilk Red Potatoes recipe, or contribute your own.
Suggest a better descriptionCover potatoes with water and bring to a boil – reduce heat and simmer until tender – about 20 minutes. Drain and cool completely – cut into smaller pieces.
Mix sour cream, buttermilk, horseradish, salt pepper and herbs – gently stir into cooled potatoes.
(Martha Stewart/August 2009)
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Serving Size: 1 Recipe (1478g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1009 | ||
Calories from Fat: 32 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 6mg | 2 % | |
Sodium 4891mg | 169 % | |
Potassium 6401.5mg | 168 % | |
Total Carbohydrate 223.8g | 66 % | |
Dietary Fiber 24.1g | 97 % | |
Sugars, other 199.6g | ||
Protein 29.1g | 42 % | |
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: 1009
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