Serves: 10
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. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 345 (Calories from Fat 250) Fat 28g (Saturated 5g) Cholesterol 105mg Sodium 480mg Carbohydrate 21g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 4% Vitamin C 18% Calcium 2% Iron 8% DIET EXCHANGES: 1 Starch 1 Vegetable 5 Fat
Lighter Creamy Potato Salad: For 13 grams of fat and 210 calories per serving, use reduced-fat mayonnaise and 2 eggs.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Potato Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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