Try this Creamed Potato Salad with Olives recipe, or contribute your own.
Suggest a better descriptionArrange potatoes, celery, olives and eggs in large bowl. Mix mayonnaise, cheese and mustard in small bowl until smooth; mix in remaining ingredients. Spoon dressing over potato mixture and toss. Refrigerate, covered, until serving time. *Potato salad can be made 2 days in advance; refrigerate covered. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 2, 1999
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 8 | ||
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Calories: 972 | ||
Calories from Fat: 590 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.5g | 87 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 847.1mg | 261 % | |
Sodium 1294.2mg | 45 % | |
Potassium 1072.3mg | 28 % | |
Total Carbohydrate 70.5g | 21 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 67.2g | ||
Protein 30.1g | 43 % | |
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: 972
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