Place potatoes in a soup pot and add enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are fork-tender; drain and let cool, then place in a large glass bowl.
Layer with eggs, celery, cheese, scallions, and bacon bits. In a small bowl, combine remaining ingredients, mix well, and pour over salad. Refrigerate until ready to serve.
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|Serving Size: 1 Recipe (1539g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 882 (49%)|
|Amt Per Serving||% DV|
|Total Fat 98g||131 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 1001.6mg||308 %|
|Sodium 1982.9mg||68 %|
|Potassium 5073.4mg||134 %|
|Total Carbohydrate 168.2g||49 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 149.8g|
|Protein 66.5g||95 %|
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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: 1806
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