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Creamy Potato Salad
Prep 15min
Total5hr0min
Ingredients10
Servings10
Ingredients
6medium round red or white potatoes (2 lb), peeled
1 1/2cups mayonnaise or salad dressing
1tablespoon white or cider vinegar
1tablespoon yellow mustard
1teaspoon salt
1/4teaspoon pepper
2medium stalks celery, chopped (1 cup)
1medium onion, chopped (1/2 cup)
4hard-cooked eggs, chopped
Paprika, if desired
Directions
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1
Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2
In large glass or plastic bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika.
3
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
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For 13 grams of fat and 210 calories per serving, use reduced-fat mayonnaise and 2 eggs.
Potato salad lovers know the secret to perfect potato salad--it starts with the potatoes! Round red or round white potatoes are best because they are a waxy variety, holding their shape after cooking. Starchy potatoes (long white), like Idaho and russets, have a fluffy texture after cooking so can become too soft and mushy for potato salad.
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