The lemon juice in this mayo is a very important taste ingredient. In fact, I use non-fat Miracle Whip for everyday mayo purposes, and I always add a bit of prepared mustard and lemon juice to it. It really does improve it!! Cut up potatoes. Add mayo. Mix gently. Add vegetables, mix. Add relish, mix. Slice half of the eggs, mix. Season to taste. Use the rest for garnish (not just for looks. This really adds to the salad.) We like the potatoes in large enough pieces to recognize, and bite into. As you stir they break a little, which only adds to the dressing. Mayonnaise Place in a blender or processor: Start machine. Slowly, a little at a time, add 1 cup oil. (The choice is yours. I often use half very light flavored olive oil, half corn or peanut.) I find that for some very strange reason, the original plain Wesson Oil has a lot of trouble homogenizing . Add the juice of 1 lemon- 2 Tablespoons or a little more. (Or place in processor at the beginning) Makes a little over a cup. Store in fridge. Posted to KitMailbox Digest by email@example.com on Sep 06, 1998,
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|Serving Size: 1 Serving (2477g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 256.5mg||9 %|
|Potassium 490mg||13 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 21.8g|
|Protein 2.3g||3 %|
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Calories per serving: 111
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