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8 servings
suggest servings
| 2 | pounds | potatoes | |
| 1 | each | dill weed | cream dressing |
| 5 | each | scallions, spring or green onions | finely chopped |
| 1 | x | salt and black pepper | to taste |
Stir the chopped green onions into the Dill Cream Dressing.
Add salt and pepper to taste.
You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing.
Slice potatoes (leave skins on) about 1/4 inch thick.
Place in a large bowl and fold in the dressing.
Serve chilled. Best made the day before so the flavors have a chance to mingle.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 2% | Vitamin C | 17% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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General:The nutmeg tree, Myristica fragrans, is special in that it produces two seperate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade....
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