Try this Picnic Potato Salad Ii recipe, or contribute your own.
Suggest a better descriptionWash potatoes; cook in jackets in covered pot until tender. Drain, let cool; peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in small pieces. Mix lightly together. To mayonnaise add French dressing, mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on top; sprinkle with paprika. Cover and chill. Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com) Recipe by: Best Recipes April, 1993 Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston"
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Serving Size: 1 Serving (3468g) | ||
Recipe Makes: 1 | ||
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Calories: 5658 | ||
Calories from Fat: 3440 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 382.2g | 510 % | |
Saturated Fat 87.5g | 438 % | |
Monounsaturated Fat 115.9g | ||
Polyunsanturated Fat 133.3g | ||
Cholesterol 6528.4mg | 2009 % | |
Sodium 7582.9mg | 261 % | |
Potassium 7285.2mg | 192 % | |
Total Carbohydrate 358.6g | 105 % | |
Dietary Fiber 33.4g | 134 % | |
Sugars, other 325.2g | ||
Protein 221.9g | 317 % | |
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: 5658
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