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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 19, 2009

      I enjoyed this potato salad, but the amount of dill pickle relish was a bit too much for me. I would halve the amount of relish next time, but otherwise follow the recipe. It's quite simple to make, using common ingredients. Thanx for sharing!

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    • on June 08, 2009

      I made this on 6/07/09 for the Summer Salad Snapshots event in the Cooking Photo Forum, and for our dinner. The recipe was made as written except it was cut in half. And I removed a small portion for SO, he doesn't eat pickles. Then I added about 1/4 cup of the relish to the remainder of the salad. This was made the day before it was needed, so the flavors would have time to develop. My SO seemed to enjoy the flavor, but the rest of us thought it was way too much mustard and needed a bit more mayo. Thanks for posting and, " Keep Smiling :) "

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    • on May 10, 2006

      Great flavors. I loved the potatoes with the skins. I used Vidalia onion. Thanks for sharing.

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    • on January 20, 2004

      Very simple to make, and very tasty as well! I will definitely make this again.

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    Nutritional Facts for Vicki's Mississippi Potato Salad

    Serving Size: 1 (3344 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3716.4
     
    Calories from Fat 1123
    30%
    Total Fat 124.7 g
    191%
    Saturated Fat 25.3 g
    126%
    Cholesterol 1757.1 mg
    585%
    Sodium 5470.9 mg
    227%
    Total Carbohydrate 570.5 g
    190%
    Dietary Fiber 61.2 g
    245%
    Sugars 43.7 g
    175%
    Protein 101.6 g
    203%

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