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    You are in: Home / Recipes / Danish Potato Salad Recipe
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    Danish Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    DJM's Note:

    Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first five ingredients; bring to boil; reduce heat.
    2. 2
      Beat the two eggs in a bowl.
    3. 3
      Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
    4. 4
      Return to the pan and cook, stirring constantly until thick about 5 minutes.
    5. 5
      Cool slightly, stir in salad dressing.
    6. 6
      Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
    7. 7
      You may not need all the dressing.

    Ratings & Reviews:

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    Nutritional Facts for Danish Potato Salad

    Serving Size: 1 (89 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.4
     
    Calories from Fat 100
    54%
    Total Fat 11.1 g
    17%
    Saturated Fat 2.2 g
    11%
    Cholesterol 127.8 mg
    42%
    Sodium 490.6 mg
    20%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 0.2 g
    1%
    Sugars 13.2 g
    53%
    Protein 4.3 g
    8%

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