Serves: 10
Total Calories: 313
1. Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender cool slightly. Cut into cubes (about 6 cups).
2. 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. Cover and refrigerate any remaining salad.
1 SERVING: Calories 350 (Calories from Fat 250) Fat 28g (Saturated 5g) Cholesterol 105mg Sodium 480mg Carbohydrates 21g (Dietary Fiber 2g) Protein 5g.
This Classic Creamy Potato Salad recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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