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“This potato salad was a revised recipe from a family favorite that was really fatty. Core or 2 pt. per 1/2 c. serving”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine mayonnaise, vinegar, Splenda, chives, celery, and black pepper.
  2. let stand about half an hour.
  3. Add potatoes.
  4. Mix well to combine.
  5. Fold in egg.
  6. Cover and refrigerate at least half an hour.
  7. Gently stir again before serving.

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