In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into quarters and gently toss with egg mixture. Serve potato salad chilled or at room temperature. Yield: 2 servings Per serving: 411 Calories (kcal); 45g Total Fat; (93% calories from fat); 3g Protein; 4g Carbohydrate; 34mg Cholesterol; 633mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9355 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (758g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 344 (76%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 39.8mg||12 %|
|Sodium 1335.2mg||46 %|
|Potassium 169.7mg||4 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24.9g|
|Protein 4.3g||6 %|
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: 454
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