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Suggest a better description1. Boil potatoes in jackets until tender. Drain and cool
2. Cut carrots into large pieces, boil until tender. Drain and cool
3. Dice potatoes (1/2 inch) and coarsely chop carrots.
4. Combine potatoes and carrots in large bowl with remaining ingredients and blend.
5. Chill salad for several hours. Serve
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 17 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 641.7mg | 22 % | |
Potassium 294.2mg | 8 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.4g | ||
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: 56
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