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Recipe Name: Dilly Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Pound(s) Potatoes
steamed cut in chunks
1 Cup(s) Peas, cooked and drained
1/2 Cup(s) Chopped celery
1/4 Teaspoon(s) Salt
1 Garlic clove, halved
2 Tablespoon(s) White wine vinegar
1 Tablespoon(s) Dijon mustard
1/2 Teaspoon(s) Sugar
1/4 Cup(s) Mayonnaise
1/2 Cup(s) Plain yogurt
6 Scallions, finely sliced
6 Tablespoon(s) Fresh dill, chopped
Freshly ground pepper
Fresh dill sprigs
Directions:
Prepare potatoes and peas. Set aside to cool; add celery.Sprinkle salt
in a salad bowl. Rub garlic around bowl; discard garlic.Add vinegar,
mustard, sugar, mayonnaise, yogurt, scallions and dill. Mixuntil
combined. Add potatoes, peas and celery, along with freshlyground
pepper to taste. Mix together gently. Garnish with sprigs
ofdill.Yield: 6 to 8 servings.From 1991 "Shepherd's Garden Seeds"
catalog. Pg. 52. Electronic formatby Cathy Harned.From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1030
Calories From Fat: 214
Total Fat: 24.3g
Cholesterol: 22.6mg
Sodium: 1550.9mg
Potassium: 4291.3mg
Carbohydrates: 180.6g
Fiber: 26g
Sugar: 28.3g
Protein: 33.4g


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