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    You are in: Home / Recipes / Creamy Potato Salad Made Over Recipe
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    Creamy Potato Salad Made Over

    Average Rating:

    3 Total Reviews

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    • on May 04, 2007

      Excellent potato salad recipe that does not taste healthy! I made this last night for someone to take on a pinic today, but of course I had to have a taste today before I sent it off! I used a very spicy horseradish mustard and left out the yolk of the egg and used two cooked egg white shells instead. I also added some pepper and paprika for color. Very nice salad, will make again even for those who are not watching their waist!

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    • on July 30, 2012

      i made this for 1 but used whole egg , it is a very good salad which i made the mistake of also making Picnic Potato Salad also , which blew me away it was awesome so comparing the 2 is not fair. this is a good salad to be in rotation i used caesar dressing for this one and i used skins also but next time would not

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    • on July 09, 2007

      I got this from the Kraft USA website. The version I had called for 1/3 cup mayo (I used fat-free), and I thought it was creamy, but not too creamy, so I will keep the mayo at that amount in the future. I also used fat-free Zesty Italian dressing and 2 hard-boiled egg whites. It was very good and I love the texture of it. My recipe also said to refrigerate for at least 30 minutes, but personally, I think you need to let it refrigerate for longer - more like an hour and a half to two hours. Will definitely make again!

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    Nutritional Facts for Creamy Potato Salad Made Over

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 104.0
    Calories from Fat 14
    Total Fat 1.5 g
    Saturated Fat 0.4 g
    Cholesterol 46.6 mg
    Sodium 59.2 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 2.3 g
    Sugars 1.9 g
    Protein 4.0 g

    The following items or measurements are not included:

    Kraft Calorie-Wise Italian dressing

    Miracle Whip Calorie-Wise


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