Peel and chop potatoes. Cook in water with the sea salt until tender but not to the point that they break up. Strain and set aside.
In mixing bowl beat eggs and then add olive oil in small amounts until well mixed. Add water, garlic, vinegar, and salt. When well mixed, add with mustard to the potatoes and mix well. Season with salt and pepper.
Per Serving (excluding unknown items): 1118 Calories; 64g Fat (50.6% calories from fat); 25g Protein; 116g Carbohydrate; 11g Dietary Fiber; 374mg Cholesterol; 5978mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 12 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 352.5mg||108 %|
|Sodium 1028.5mg||35 %|
|Potassium 870.8mg||23 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 28.2g|
|Protein 14.3g||20 %|
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Calories per serving: 280
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