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Potato Salad With Cucumbers

herbal.chef's picture
Ingredients
  Freshly ground black pepper To Taste
  Heavy cream 3 Tablespoon
  Finely chopped onion 3 Tablespoon
  Olive oil 6 Tablespoon
  Vinegar 2 Tablespoon
  Chopped fresh basil/0.5 teaspoon dried basil 1 Tablespoon
  Sliced boiled potatoes 3 Cup (48 tbs)
  Finely sliced peeled cucumbers 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Mayonnaise 3⁄4 Cup (12 tbs)
  Salt To Taste
Directions

Place one half teaspoon salt and a little black pepper in a small mixing bowl.
Add the oil and, stirring with a fork, add the vinegar, little by little.
Add the sliced potatoes and cucumbers to the dressing in the bowl and let stand in the refrigerator one or two hours.
Drain.
Add the remaining ingredients to the vegetables and mix well.
Add salt and pepper to taste and chill .

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2514 Calories from Fat 2114

% Daily Value*

Total Fat 237 g364.5%

Saturated Fat 34.7 g173.6%

Trans Fat 0 g

Cholesterol 179.5 mg59.8%

Sodium 1239.6 mg51.7%

Total Carbohydrates 85 g28.2%

Dietary Fiber 16.5 g66.2%

Sugars 3.9 g

Protein 15 g30.7%

Vitamin A 29.2% Vitamin C 52.4%

Calcium 27% Iron 154.4%

*Based on a 2000 Calorie diet

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Potato Salad With Cucumbers Recipe