Beat mayo, horseradish sauce, olive oil, salt and piquante sauce. Mix all other ingredients in a large bowl and then mix in the sauce. Note that the potatoes should be broken into chunks by the spoon that you are mixing with. Justin seemed to think that it was important to not cut the potatoes, just to break them up as you are mixing. From Justins TV cooking show and I think he said that the recipe was in his book "Easy Cooking". Tom Greaves Posted to CHILE-HEADS DIGEST by email@example.com on Feb 17, 1999
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|Serving Size: 1 Recipe (3026g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1489 (66%)|
|Amt Per Serving||% DV|
|Total Fat 165.4g||221 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 85.9g|
|Cholesterol 122.3mg||38 %|
|Sodium 5428.5mg||187 %|
|Potassium 253mg||7 %|
|Total Carbohydrate 205.6g||60 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 200.3g|
|Protein 6.2g||9 %|
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Calories per serving: 2242
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