Try this Dilled Potato Salad recipe, or contribute your own.
Suggest a better descriptionCombine yolks, mustard and vinegar in processor or blender and mix until thick and smooth, about 2 mins. With machine running, gradually add oils through feed tube in slow steady stream, stopping machine occasionally to be sure oil is being absorbed (add 2 tbsp. very hot water if mixture begins to separate), until mayonnaise is very thick. Season with salt and pepper. Transfer to large container and blend in dill, Gently fold in potatoes and onion, coating well. Refrigerate overnight. Garnish with fresh dill sprigs. Source: Bon Appetit/July 1981. Posted to MC-Recipe Digest V1 #643 by Nancy Berry
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 214 | ||
Calories from Fat: 214 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.7mg | 1 % | |
Potassium 3.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
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: 214
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