Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients. Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley. Serves 6. Bon Appetit November 1991
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|Serving Size: 1 Serving (2131g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1209 (77%)|
|Amt Per Serving||% DV|
|Total Fat 134.3g||179 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 49.9g|
|Polyunsanturated Fat 52.1g|
|Cholesterol 110.9mg||34 %|
|Sodium 2367.2mg||82 %|
|Potassium 900.5mg||24 %|
|Total Carbohydrate 79.8g||23 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 70.6g|
|Protein 24.6g||35 %|
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Calories per serving: 1566
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