Boil potatoes for 30 to 40 minutes or until tender. Once cooled, peal and cube potatoes.
Bring eggs to a boil, turn off heat and cover. Let the eggs cook for about 20 minutes. Remove the eggs from the heat and place eggs into a bowl of ice water. Peal and dice eggs.
Mix mayonnaise, mustard and seasonings together in a large bowl.
Add remaining ingredients; mix lightly. Add more or less mayonnaise to taste. Garnish with paprika seasoning and coin size egg slices. Cover. Refrigerate several hours or until chilled.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 10|
|Calories from Fat: 104 (58%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 111.7mg||34 %|
|Sodium 186.8mg||6 %|
|Potassium 335.5mg||9 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.1g|
|Protein 4.8g||7 %|
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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: 178
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