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Potato 'n Egg Salad

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“This is a great summer/bbq salad that's really easy to make. Light mayo can be used instead of the regular type for a lighter salad, but it's still not exactly low fat! The most important ingredient is the mustard, so don't leave it out!”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
  2. Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
  3. Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
  4. In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
  5. Combine mayonnaise mixture with potatoes until ingredients are well mixed.
  6. Note: The amount of mayo can be reduced or increased depending on preference.

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