Old-Fashioned Creamy Potato Salad Serves 8 Active: 30 min Total: 1 hr 5 min (plus cooling and overnight chilling) Planning Tip: Can be prepared up to 1 day ahead. Refrigerate covered. INGREDIENTS: 3 lb large red-skin potatoes (about 8), scrubbed 3 Tbsp cider vinegar 3 large eggs, hard-cooked 2 ribs celery, chopped Â1/2 cup sliced bread & butter pickles, chopped 3 scallions, chopped Â1/2 cup light mayonnaise 1/3 cup chopped parsley 2 Tbsp spicy brown mustard 1Â1/2 tsp salt Â3/4 tsp freshly ground pepper Garnish: parsley sprigs PREPARATION: 1. Cook potatoes in water to cover 30 minutes, or until tender. Drain. When cool enough to handle, but still warm, peel and cut in Â3/4-in. cubes. Place in a large serving bowl; sprinkle with 1 Tbsp vinegar and let cool. 2. Meanwhile mash eggs with a fork in a medium bowl. Stir in remaining 2 Tbsp vinegar and remaining ingredients until well blended. Add to potatoes; stir to combine. Cover and refrigerate overnight. Garnish with parsley. Per serving: 219 cal, 6 g pro, 32 g car, 3 g fiber, 7 g fat (2 g sat fat), 85 mg chol, 712 mg sod
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