1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain and cool. Transfer to a large bowl, and toss with onion, salt, and hard-boiled eggs.
2. Stir the mayonnaise into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for the best flavor.
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 262 (51%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 126.4mg||39 %|
|Sodium 602.4mg||21 %|
|Potassium 974.6mg||26 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 53.3g|
|Protein 8.5g||12 %|
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Calories per serving: 518
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