Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25-30 minutes, or until potatoes can be pierced with a fork. Drain and let cool until easy to handle.
Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (36%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 12.1mg||4 %|
|Sodium 301.1mg||10 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 45g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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