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Golden Kringel Beet and Potato Salad















Trans-fat Free


2 each carrots
md, thin, peeled, sliced
2 each beets
4 each potatoes
1 each onions
md, finely chopped
2 each pickles, dill
finely chopped
½ cup fish fillets
herring, fine chopped
1 cup sour cream
1 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons sugar
2 tablespoons vinegar
1 x parsley leaves
1 each eggs
hard boiled, sliced


In boiling water, cook the carrots for 3 to 5 minutes until tender.

Drain and set aside.

Boil the beets for 8 to 12 minutes until tender.

Drain, peel, chop into small cubes and set aside.

Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes).

Drain, peel and cut into small cubes.

In a large bowl, combine cubed potatoes, carrots and beets.

Add chopped onion, pickles and herring.

Mix well.

In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.

Add this dressing to the potato mixture toss well to mix thoroughly.

Garnish with chopped parsley and sliced boiled eggs.

Refrigerate for several hours (preferably overnight) before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 28453% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 433mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 58% Vitamin C 14%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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