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Crunchy Potato Salad

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"This all-American picnic favorite is made perfect with tender potatoes, green pepper, onion and hard cooked eggs in a creamy celery, vinegar and mayonnaise dressing."
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Ingredients

3 h 40 m servings 308
Original recipe yields 10 servings

Directions

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  1. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.
  2. Stir the soup, mayonnaise, vinegar and black pepper in a large bowl. Add the potatoes, celery, green pepper, onions and eggs and toss to coat. Cover and refrigerate for 3 hours or overnight.

Nutrition Facts


Per Serving: 308 calories; 15.8 37.2 5.7 50 336 Full nutrition

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