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“I made this when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets.” Dorothy Bayes of Sardis, Ohio
This recipe is:
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Nutrition Facts: 3/4 cup equals 163 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Potato Salad published in Healthy Cooking June/July 2008, p16
Nothing beats the ultimate potato salad during the summer. Tyler shows you how to make this tasty and…
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Reviewed on Jul. 08, 2009 by james a
i goofed my tator salad is swimin in sauce what do i need to do james a
Reviewed on Jun. 18, 2009 by tncottonaz
I use chopped cucumber instead of the sweet relish. I use 2 ribs of celery instead of adding celery seed too. everyone seems to like it alot. mcsoutherngirl
Reviewed on May. 24, 2009 by Tgene
It would be good with dill pickle relish or chopped dill pickle, a little less sugar I would think.
Reviewed on May. 03, 2009 by adshad
I added 1-Tbsp of mustard to my potato salad, for a slight tangy taste. It is wonderful!adshad
I added 1-Tbsp of mustard to my potato salad, for a slight tangy taste. It is wonderful!
adshad
Reviewed on Apr. 30, 2009 by florinda92986
delicious. I added a tsp of dried dill weed and I substituted seasoned salt for plain salt and it is SO yummy!
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