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Recipe Name: Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pound(s) Small new potatoes
1/2 Pound(s) Mushrooms
3 Green onions
3 Celery stalks
3 Tablespoon(s) Vinegar
2 Eggs, hard-cooked
2 Tablespoon(s) Dijon mustard
1/4 Cup(s) Mayonnaise
Salt, pepper
Directions:
COVER POTATOES IN PAN with cold water and bring to boil over high
heat.Cook until potatoes are tender. Meanwhile, thinly slice
mushrooms,onions and celery and combine in mixing bowl. When potatoes
are tender,drain and halve or quarter potatoes, depending on size and
add to bowl.Sprinkle with vinegar. Cover and refrigerate. When cool,
chop eggs andadd to bowl. Add mustard and mayonnaise, and season to
taste with saltand pepper, mixing everything together gently.MICHAEL
ROBERTS - PRODIGY GUEST CHEFS COOKBOOKFrom Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 54.9mg
Sodium: 132.8mg
Potassium: 170.4mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 1.6g
Protein: 3.1g


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