Bring water, onion, salt, black pepper and celery to a boil.. Remove from heat and add instant potato, whipping briskly. chill. Blend in mayonnaise and mustard. Stir in remaining ingredients until evenly distributed. Pack in 1 1/2 quart greassed ring mold or other mold. Chill, turn out on lettuce leaves. 8 to 10 servings. Recipe by: Mary McKinnon, Beech Island, SC Posted to MC-Recipe Digest by Barb at PK
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|Serving Size: 1 Serving (1195g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1435 (74%)|
|Amt Per Serving||% DV|
|Total Fat 159.4g||213 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 85.4g|
|Cholesterol 122.3mg||38 %|
|Sodium 3884.8mg||134 %|
|Potassium 984.6mg||26 %|
|Total Carbohydrate 134.4g||40 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 124.6g|
|Protein 9.6g||14 %|
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Calories per serving: 1947
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