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Ingredients
-
6
medium potatoes, peeled (2 pounds)
-
1 1/2
cups mayonnaise or salad dressing
-
1
tablespoon white or cider vinegar
-
1
tablespoon yellow mustard
-
1
teaspoon salt
-
1/4
teaspoon pepper
-
1
medium onion, chopped (1/2 cup)
-
2
medium celery stalks, chopped (1 cup)
-
4
hard-cooked eggs, chopped
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-
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
-
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
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430
Calories
36 g
Total Fat
6 g
Protein
22 g
Total Carbohydrate
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 430
- Calories from Fat
- 325
- Total Fat
- 36 g
- Cholesterol
- 130 mg
- Sodium
- 600 mg
- Potassium
- 410 mg
- Total Carbohydrate
- 22 g
- Protein
- 6 g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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