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    You are in: Home / Recipes / Kristina's Potato Salad Recipe
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    Kristina's Potato Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 22, 2009

    • on May 01, 2007

      I enjoyed this creamy salad with potatoes! I used a yellow bell pepper only sunflower seeds skipped the sprouts and optional radish But did use 1 carrot, coarsely chopped, chopped celery, and raw frozen peas. And did not use the optional fresh spinach, olives,or lemon wedges. Thanks for the Comfort Goodness!

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    • on January 28, 2007

      This was not that time consuming. I made half a batch. I diced the potatoes, then put them, with the egg, in the water to boil for about 9 minutes. I rinsed under cold water then. Didn't have the parsley or alfalfa. Used sunflower seeds and carrots. I used 1/8 C cider vinegar. Made it all and let sit overnight till lunch. DH liked it (except for nuts) and I was so-so about it. So I am giving it a 3 star (liked it.)

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    • on July 10, 2005

      this was a very time consuming salad to make, it didnt really taste like your traditional potatoe salad we decided it was the cider vinegar. it was more like a vegetable salad with some potatoes, it was ok but i would probably omit some of the veggies and add a more traditional dressing to it if i made it again.

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    Nutritional Facts for Kristina's Potato Salad

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.9
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 3.4 g
    Cholesterol 78.3 mg
    Sodium 326.3 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 6.9 g
    Sugars 7.4 g
    Protein 10.5 g

    The following items or measurements are not included:


    salt and pepper

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