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Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One 2/3-cup serving equals 101 calories, trace fat (0 saturated fat), 1 mg cholesterol, 84 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Dilly Potato Salad in Quick Cooking July/August 1999, p14
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Reviewed on Dec. 10, 2011 by bjsilve0
Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry.
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