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Summertime Potato Salad

6 Ratings
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Serves: 14 (1/2 cup each)

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All you need:

  • 3 pounds (about 4 large) russet potatoes, peeled, and cut into 3/4-inch chunks
  • 1 c. light mayonnaise
  • 1 tbsp Hy-Vee white vinegar
  • 1 tsp Hy-Vee sugar
  • 3/4 tsp Hy-Vee salt
  • 1 c. diced celery
  • 1/2 c. chopped Vidalia onion
  • 2 hard-boiled Hy-Vee large eggs, peeled and chopped

All you do:

  1. In a large saucepot, cover potatoes with water; bring to a boil. Reduce heat and simmer 10 minutes; drain and cool slightly.
  2. In a large bowl, combine mayonnaise, vinegar, sugar and salt. Stir in potatoes, celery, onion and eggs; toss gently to coat.
  3. Serve chilled.

Daily Values:

2% vitamin A 2% calcium
15% vitamin C 2% iron

Nutrition Facts per serving:

Calories: 160 Protein: 3g
Carbohydrate: 22g Saturated Fat: 1g
Cholesterol: 35mg Sodium: 280mg
Dietary Fiber: 2g Sugars: 2g
Fat: 7g Trans fats: 0g
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