Place potatoes, whole with skin still on, in large pot and cover with water. Bring to a boil and cook until potatoes are almost done but still have some bite to them. Remove and let them cool. Peel the potatoes and chop them roughly in 1/2 chunks.
In a large bowl combine all of the ingredients. Mixing well. You may need to add more mayo to get desired creaminess, Season with salt and pepper to taste. Allow to sit overnight for the flavors to combine.
The quality of the sweet onion is key to how great this salad will be.
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 91 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.5mg||3 %|
|Sodium 262.9mg||9 %|
|Potassium 1248.4mg||33 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 51.6g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 332
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