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Boil the three potatoes and the eggs separately. Mix the mayonnaise and mustard together in a large bowl. Remove the eggs and potatoes and cut them into small chunks. Put both in the bowl with the sauces and mix together gradually adding the parsley. Refrigerate for a few hours before serving.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 191 (55%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21mg||6 %|
|Sodium 844.2mg||29 %|
|Potassium 778.3mg||20 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 30.2g|
|Protein 5.1g||7 %|
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Calories per serving: 346
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