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    You are in: Home / Recipes / Chicken-Egg-Potato Salad Recipe
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    Chicken-Egg-Potato Salad

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 14, 2010

      I made this recipe on 4/13/14 for the " Soup-Salad-Sandwich "event in the Cooking Photo Forum. Since it was just made for me the recipe was adjusted as follows, the full amount of potatoes and chicken were used. Since I don't like celery extra onion was used, and I used two hard boiled eggs. And the amounts of the rest of ingredients were adjusted to my tastes.After it was chilled for a couple of hours, a " quality taste control " was made and I decided to add a bit more dill. I have to agree with loof, the mustard and dill gave it a great flavor. Thank you for posting and, " Keep Smiling :) "

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    • on March 30, 2009

      Terrific! Just loved the dressing - the mustard and dill gave it a great flavor. I don't care for onion so left it out and used a little extra celery. I used leftover Chesapeake Greek Chicken and it went perfectly in this salad. Thanks for posting this great recipe! Made for Spring PAC 2009

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    Nutritional Facts for Chicken-Egg-Potato Salad

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.0
     
    Calories from Fat 111
    52%
    Total Fat 12.4 g
    19%
    Saturated Fat 3.9 g
    19%
    Cholesterol 186.2 mg
    62%
    Sodium 188.2 mg
    7%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.9 g
    7%
    Protein 13.0 g
    26%

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