Try this Potato Salad recipe, or contribute your own.
Suggest a better descriptionBoil potatoes till just tender. Cool. In bowl, combine; eggs, celery, onion, pickles, cooled potatoes. In a small bowl combine dressing; mayonnaise, mustard, salt, pepper, and seasoning salt. Add to potato mixture and toss gently.
Refrigerate
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Serving Size: 1 (174g) | ||
Recipe Makes: 1 | ||
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Calories: 238 | ||
Calories from Fat: 143 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 636mg | 196 % | |
Sodium 187mg | 6 % | |
Potassium 251.4mg | 7 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.2g | ||
Protein 19.3g | 28 % | |
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: 238
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