Try this Dill Artichoke Potato Salad recipe, or contribute your own.
Suggest a better descriptionScrub potatoes with a vegetable brush under running water. In a Dutch oven, cook unpeeled potatoes, covered, in boiling lightly salted water, about 20 minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces. In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving. Recipe By : BHG,Prize Tested Recipes, July 92/Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 48 | ||
Calories from Fat: 30 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 244.9mg | 8 % | |
Potassium 100.6mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 2.9g | ||
Protein 1g | 1 % | |
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: 48
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