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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 large russet potatoes 1/4 cup vegetable oil 1/4 cup cider vinegar 1 medium onion, peeled and chopped 2 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup mayonnaise 1/4 cup cream 3 hard boiled eggs, peeled and diced 1 cup sliced celery
Directions
Place potatoes in a large saucepan with water to cover. Boil potatoes about 30 minutes until just tender. Drain potatoes, peel and slice thinly. Place the potato slices in a large glass bowl. Stir together oil, vinegar, onion, salt and pepper in a medium bowl. Pour the vinegar mixture over the potatoes and toss gently to blend. Cover and refrigerate potatoes at least 30 minutes until chilled. Whisk together mayonnaise and cream in a small bowl until smooth. Pour over the potatoes. Add diced eggs and celery and toss gently to combine. Serve immediately.
Serves 6.
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