Cut each potato into eight pieces and cook in boiling water until tender. Drain and set aside to cool slightly. Mix the milk, mustard, vinegar and sugar together in a small bowl to make a dressing. When the potatoes have cooled, pour over enough dressing to coat the potatoes. Add mayonaise to taste. Chill in the fridge for a couple of hours before serving.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 55.4mg||2 %|
|Potassium 3883.7mg||102 %|
|Total Carbohydrate 161.2g||47 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 140.9g|
|Protein 18.6g||27 %|
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Calories per serving: 710
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