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In a large saucepan, place potatoes with enough water to cover. Bring to a boil; reduce heat and cook until tender, about 10 minutes. Drain potatoes; cool to room temperature. Meanwhile, in a large bowl, combine cheese, celery, bell pepper and green onions, stir in potatoes. Toss with salad dressing to coat. Serve immediately or cover and refrigerate until ready to serve. REF Copyright 1995, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 113 (73%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 39.7mg||12 %|
|Sodium 238.5mg||8 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 9.5g||14 %|
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Calories per serving: 154
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