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In a medium pot, cover eggs with cold water and set over medium-high heat. When water boils, remove pot from heat, cover and let sit for 20 minutes. In another pot, cover potatoes with cold water. If necessary, cut any potatoes that are significantly larger, so all potatoes are 1/2-inch to l-inch. Bring to a boil and cook until a knife easily pierces potatoes, about 10 minutes. With a slotted spoon, transfer potatoes to a medium bowl. Place beans in water from potatoes and boil until they are al dente, about 4 minutes for fresh beans, 1 minute for frozen. Immediately drain beans in a colander and place in a bowl of ice-cold water. Drain well and add beans to potatoes. Peel warm eggs. Chop them coarsely. Add eggs to potatoes. Add onion, mayonnaise and mustard powder to bowl. Mix salad with a fork until it is creamy. Season to taste with salt and pepper. [per serving: 160 calories and 4 grams fat; 22.5% cff.] REF "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun). Hanneman 1998 June Recipe by: "Potato Salad" by Carol Ward 1998 Posted to EAT-LF Digest by Kitpath
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