Try this Baked Potato Salad recipe, or contribute your own.
Suggest a better descriptionSaute onion in oil 10 min or until soft. Stir in flour, sugar, paprika, mustard and salt; add water and vinegar slowly. Cook over med. heat, stirring constantly, until thickened and bubbly. Combine potatoes, celery, green pepper, and sauce; spoon half of mixture into buttered 1 1/2-qt casserole. Arrange cheese slices over potato layer; top with rest of potato mixture. Bake at 350 degrees for 15-20 min or until salad is hot. Serve at once. 8 servings. Posted to EAT-L Digest by Shawn Zehnder Lea
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 490 | ||
Calories from Fat: 341 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1192.9mg | 41 % | |
Potassium 372.6mg | 10 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 31.4g | ||
Protein 4.1g | 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: 490
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