While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber. Contributed by Wesley Pitts Origin: "Wenonahs Pantry", Bryan, TX
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 8|
|Calories from Fat: 342 (52%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 549.6mg||169 %|
|Sodium 820.7mg||28 %|
|Potassium 1477.5mg||39 %|
|Total Carbohydrate 60.4g||18 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 55.3g|
|Protein 22.1g||32 %|
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Calories per serving: 656
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