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Potato Salad
serves 6

Picture
Potato Salad
Creamy, crunchy potato salad brings back memories of potlucks and barbecues.

5 peeled and diced potatoes
3 peeled and chopped hardboiled eggs
1 cup chopped celery
1/2 cup each sweet pickle relish, chopped onions, and sliced olives
1/4 teaspoon garlic powder
1/2 tablespoon mustard
1/4 cup light mayonnaise
  1. Bring a large pot of water to boil. Add the diced potatoes, cook until tender but firm. About 7-10 min. Drain completely and cool.
  2. In a large bowl add potatoes, eggs, celery, pickle relish, onions, olives, garlic powder, mustard, and mayonnaise. Mix together well. 
  3. Cover and refrigerate at least 2 hours. (The salad tastes best if you refrigerate it overnight.) 
Calories 242, Fat 7.2g, Cholesterol 96mg, Sodium 387mg
Carbohydrates 40.3g, Fiber 3.2g, Sugars 9.8g, Protein 6.1g
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