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How to Make Flan
Peruvian Arroz con Pollo
Creamy Potato Salad
creamy potato salad
medium round red or white potatoes (2 lb), peeled
cups mayonnaise or salad dressing
tablespoon white or cider vinegar
tablespoon yellow mustard
medium stalks celery, chopped (1 cup)
medium onion, chopped (1/2 cup)
hard-cooked eggs, chopped
Paprika, if desired
Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
In large glass or plastic bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika.
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
For 13 grams of fat and 210 calories per serving, use reduced-fat mayonnaise and 2 eggs.
Potato salad lovers know the secret to perfect potato salad--it starts with the potatoes! Round red or round white potatoes are best because they are a waxy variety, holding their shape after cooking. Starchy potatoes (long white), like Idaho and russets, have a fluffy texture after cooking so can become too soft and mushy for potato salad.
1 Serving (about 3/4 cup)
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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