1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar and salt. 2.Add potatoes, celery, red onion and eggs; toss gently to coat. Cover; chill. 3.If desired, spoon into lettuce-lined bowl and garnish with cherry tomatoes. VARIATION: Deviled Ham potato Salad: Add 1 cup diced cooked ham in step 2 Notes: http://www.dijonnaise.com/recipes/salads/ PANTRY: HELLMANNS? or BEST FOODS? Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June Recipe by: Dijonnaise Cookbook By Kitpath
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8|
|Calories from Fat: 99 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 269.3mg||83 %|
|Sodium 196.5mg||7 %|
|Potassium 618.9mg||16 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 21.3g|
|Protein 10.6g||15 %|
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Calories per serving: 234
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