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    You are in: Home / Recipes / Potato Salad Mildly Tangy Recipe
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    Potato Salad Mildly Tangy

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Chef #431993's Note:

    A favorite of my family & friends. Must give it a try. You will not be sorry. Mildly tangy but not overpowering. Just a bit different than your typical potato salad. Nothing weird. The horseradish sauce gives it the tang without tasting like you added horseradish. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Hard boil eggs and let cool, then peel and chop. Boil potatoes and peel once cool enough to handle. Cut into large bite size pieces.
    2. 2
      Mix together mayo, Miracle whip, horseradish sauce, mustard, vinegar, sugar, salt & pepper, parsley, shredded carrots, chopped celery, chopped red onion and hard boiled eggs.
    3. 3
      Pour over warm potatoes and mix thoroughly WITH HANDS as to not break up and mush potatoes. Let sit over night or up to 24 hrs before serving. Serve cold to room temperature.

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    Nutritional Facts for Potato Salad Mildly Tangy

    Serving Size: 1 (272 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 349.0
     
    Calories from Fat 116
    33%
    Total Fat 12.9 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 79.8 mg
    26%
    Sodium 509.0 mg
    21%
    Total Carbohydrate 52.5 g
    17%
    Dietary Fiber 5.1 g
    20%
    Sugars 11.1 g
    44%
    Protein 7.7 g
    15%

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