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Dilly Potato Salad
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dilly Potato Salad

Date Added: January 04, 2014

Ingredients:

1 1/2 Pounds Potatoes (chopped)
1 Unit Tea cut in chunks
1 Cup Peas cooked and drained
1/2 Cup Celery
1/4 Teaspoon Salt approximately
1 Unit Clove Of Garlic halved
2 Tablespoons White Wine Vinegar
1 Tablespoon Dijon Mustard to taste
1/2 Teaspoon Sugar confectioner'
1/4 Cup Mayonnaise reduced calorie
1/2 Cup Plain Yogurt
6 Unit Scallions finely sliced
6 Tablespoons Fresh Dill chopped
1 Unit Ground Pepper ;
1 Unit Fresh Dill (optional)
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Directions:

1. Prepare potatoes and peas.

2. Set aside to cool; add celery. Sprinkle salt in a salad bowl.

3. Rub garlic around bowl; discard garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions and dill.

4. Mix until combined. Add potatoes, peas and celery, along with freshly ground pepper to taste.

5. Mix together gently. Garnish with sprigs of dill.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Potato, Sulfites, Peas, Green Tea, Spring Onion, Garlic, Natural Sweeteners, Mustard, Celery, Vinegar allergies.
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