In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauces ingredients amounts. Sherri Pileggi in Houston, TX
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 18.2mg||6 %|
|Sodium 277.8mg||10 %|
|Potassium 80.6mg||2 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.4g|
|Protein 1.8g||3 %|
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Calories per serving: 139
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