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Salads

PENNSYLVANIA DUTCH POTATO SALAD

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Ingredients

6 medium potatoes - peeled, cooked, and diced
3 hard boiled eggs - chopped
1/2 cup chopped onion
1/2 cup - chopped celery
parsley - 1 or 2 sprigs, chopped
1 cup mayonaisse
1 T. prepared yellow mustard
2 T. sugar
2 T. apple cider vinegar
1/4 tsp celery seed
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper

Directions

In a small bowl, mix together mayonaisse and mustard , sugar and seasonings. Stir in vinegar. Set aside In a large bowl combine chopped celery , onion and hard boiled eggs. Stir in diced potatoes. Add mayonaisse mixture to vegetable mixture. Gently stir all ingredients together. Refrigerate at least 1 hour before serving.

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