Potato Salad

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Nutrition per serving    (USDA % daily values)
CAL
353
FAT
51%
CHOL
57%
SOD
42%

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Ingredients for 12 servings

5 pounds red potatoes

6 eggs

2 cups mayonnaise

1 onion, diced

2 green onions, thinly sliced

1 small green bell pepper, seeded and diced

3 stalks celery, thinly sliced

1 1/2 teaspoons salt

1 teaspoon ground black pepper

Preparation

1.

Bring a large pot of water to a boil

2.

Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm

3.

Drain, cool and cut into cubes. Place eggs in a saucepan and cover with cold water

4.

Bring water to a boil and immediately remove from heat

5.

Cover and let eggs stand in hot water for 10 to 12 minutes

6.

Remove from hot water, cool, peel and chop. In a large bowl, combine chopped potatoes and eggs

7.

Mix together mayonnaise, chopped onion, green onion, green pepper, and celery

8.

Season with salt and pepper, then mix well

9.

Cover and refrigerate for several hours or overnight.

View instructions at
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