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Eggy Potato Salad

  • 2servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup sliced green onions

  2. 1/4 cup celery, finely chopped

  3. 1/4 cup mayonnaise

  4. 2 teaspoons prepared yellow mustard

  5. 1 teaspoon sweet pickle relish

  6. 2 hard-boiled eggs (from refrigerated or deli section), chopped

  7. 1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained

  8. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

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