1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Cut potatoes into cubes. Add potatoes to water. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
1 Serving (1 Serving) Calories 430
(Calories from Fat 325 ), Total Fat 36 g (Saturated Fat 6 g, Cholesterol 130 mg; Sodium 600 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g, Protein 6 g; Percent Daily Value*:Vitamin A 4 %;
Vitamin C 6 %; Calcium 4 %; Iron 4 %; Exchanges:1 Starch; 1 Vegetable; 7 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
I use Red Potatoes NOT Peeled.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 121.8mg||37 %|
|Sodium 771.8mg||27 %|
|Potassium 516.4mg||14 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 27.6g|
|Protein 5.8g||8 %|
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Calories per serving: 305
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