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Salads - Tangy Potato Salad

  • 6-8 potatoes, peeled, cooked, and cubed
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 4 hard-cooked eggs, chopped (reserve a few slices for garnish)
  • 1 cup low-fat mayonnaise or salad dressing
  • 2 tablespoons vinegar (white distilled or apple cider)
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1/4 cup spicy brown mustard
  • Paprika

Gently fold together potatoes, celery, onion, and eggs. In a small bowl, mix mayonnaise, vinegar, salt, pepper, and mustard. Combine with potato mixture. Garnish with sliced eggs and a sprinkle of paprika. Refrigerate.
Yield: 10-12 servings.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
Print 3x5 recipe cards
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