Cook potatoes in water to cover. Drain. Peel & slice while warm. Combine oil, vinegar, salt, pepper, garlic powder & onion powder. Blend thoroughly. Pour 1/3 of the dressing over potatoes. Let stand for at least 1 hour. Add mayonnaise, eggs, sour cream, onions, dill weed, celery & horseradish to remaining dressing. Combine with potato mixture. Chill until ready to serve. Serves 10 to 12. MRS. JOHN C. TAYLOR CLARKSDALE, MS From
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 190 (80%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 16.7mg||5 %|
|Sodium 349.8mg||12 %|
|Potassium 46.3mg||1 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.2g|
|Protein 0.8g||1 %|
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Calories per serving: 237
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