* In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
* In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges. Yield: 18 servings.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 59 (45%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 8.4mg||3 %|
|Sodium 150.7mg||5 %|
|Potassium 375mg||10 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 16g|
|Protein 1.9g||3 %|
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Calories per serving: 132
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