Try this Potato Salad recipe, or contribute your own.
Suggest a better descriptionBoil the three potatoes and the eggs separately. Mix the mayonnaise and mustard together in a large bowl. Remove the eggs and potatoes and cut them into small chunks. Put both in the bowl with the sauces and mix together gradually adding the parsley. Refrigerate for a few hours before serving.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 346 | ||
Calories from Fat: 191 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21mg | 6 % | |
Sodium 844.2mg | 29 % | |
Potassium 778.3mg | 20 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 30.2g | ||
Protein 5.1g | 7 % | |
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: 346
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