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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    JeanineD 2's Note:

    This recipe I put together myself as I have children who refuse to eat anything that is white example ( potatoes, pasta, rice, white bread) this drives me dilly so I pulled everything out of the grocery cupboard and came up with this.To say the lest my children love this potato salad I make it often if we have a barbecue which we call a braai in Africa,our friends come to, they all have complimented me on this salad saying that it is absoultely delicous.

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    Ingredients:

    Serves: 8

    Yield:

    large b ...

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes with the skin on ( in their jackets.).
    2. 2
      While the potatoes are cooking make the following dressing.
    3. 3
      Chop the capers, spring onions and gherkins.
    4. 4
      Crumble the feta cheese.
    5. 5
      Whisk the mayonnaise, cream, vinegar, salt and pepper together well, then stir in the whole grain mustard, chopped capers, chopped spring onions, chopped gherkins and crumbled feta cheese.
    6. 6
      As soon as the potatoes are cooked, skin and cut potatoes into cubes while still hot.
    7. 7
      Once the potatoes are skinned and cut into cubes pour the above dressing over the potatoes, chill until nice and cold.

    Ratings & Reviews:

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    Nutritional Facts for Jazzy Potato Salad

    Serving Size: 1 (397 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 445.2
     
    Calories from Fat 155
    34%
    Total Fat 17.2 g
    26%
    Saturated Fat 7.4 g
    37%
    Cholesterol 36.0 mg
    12%
    Sodium 485.2 mg
    20%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 7.3 g
    29%
    Sugars 5.1 g
    20%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    pickled capers

    sour gherkins

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