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Baby Potato Salad

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"New or fingerling potatoes cook up quickly for this classic potato salad with mayo/mustard, relish, celery, hard-cooked eggs, and fresh dill."
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2 h 20 m servings 192 cals
Original recipe yields 12 servings


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  1. Scrub potatoes thoroughly; halve any large ones. In a large saucepan, place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or just until tender; drain. Cool slightly.
  2. In a large bowl, stir together mayonnaise, vinegar, mustard, sugar, pepper, and salt. Stir in the relish, red onion, celery, and dill weed. Add the potatoes and eggs; toss lightly to coat. Cover and chill 2 to 24 hours.

Nutrition Facts

Per Serving: 192 calories; 12.4 g fat; 17.8 g carbohydrates; 3.4 g protein; 58 mg cholesterol; 238 mg sodium. Full nutrition

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