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    You are in: Home / Recipes / No-Fuss Potato Salad Recipe
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    No-Fuss Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    mailbelle's Note:

    I love shortcut recipes - the ones that start out with a packaged mix. This potato salad recipe use a package of scalloped potatoes for the base. From an old Quick Cooking magazine, submitted by Myra Innes of Auburn, KS.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set aside sauce packet from potato package.
    2. 2
      In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
    3. 3
      Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
    4. 4
      In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat.
    5. 5
      Cover and refrigerate for 30 minutes.
    6. 6
      Stir in mayonnaise and mustard; gently stir into potatoes.
    7. 7
      Add eggs and sprinkle with paprika if desired.

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    Nutritional Facts for No-Fuss Potato Salad

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.8
     
    Calories from Fat 209
    56%
    Total Fat 23.2 g
    35%
    Saturated Fat 6.8 g
    34%
    Cholesterol 133.2 mg
    44%
    Sodium 956.3 mg
    39%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.9 g
    11%
    Protein 6.4 g
    12%

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