Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 * Exported from MasterCook * Eula Mae Dore's Potato Salad Recipe By :Tabasco www.tabasco.com Serving Size : 8 Preparation Time :0:00 Categories : Posted Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium red potatoes -- peeled and cut into quarters 1 1/2 teaspoons salt -- divided 6 eggs -- hard cooked 1/4 cup vegetable oil 1/2 teaspoon white vinegar 3/4 cup mayonnaise 1 teaspoon TABASCO pepper sauce 1 sweet pickle -- finely chopped 1 stalk celery -- chopped 1/2 green bell pepper -- chopped Fill 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon salt. Cook over medium heat about 15 minutes or until tender. Drain potatoes. Peel eggs and separate yolks and whites. In large bowl, mash yolks and stir in oil and vinegar. Add mayonnaise, TABASCO sauce and remaining 1/2 teaspoon salt. Dice potatoes and add to mayonnaise mixture along with pickle, celery and bell pepper. Cut egg whites into small pieces and add to salad. Stir to mix. Refrigerate until 15 minutes before serving. Makes 8 servings. Nutritional information per serving: 351 Calories, 7g protein, 20g carbohydrate, 27g fat, 171mg cholesterol, 342mg sodium Busted by Karen Sonnessa <ksonness - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 28g Fat (68.1% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 147mg Cholesterol; 602mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 904716 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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