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    You are in: Home / Recipes / Sherri's Potato Salad Recipe
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    Sherri's Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Mrs.Jack's Note:

    This is my Mom's recipe-or at least as close as I can get it for now! Use the following as a guideline-add as little or as much of an ingredient as you like, you will love it. Mom used red potatoes because they hold-up well and I like them because you don't have to peel them unless you want. Also, this is a crunchy salad and not sweet. It really is best if you can chill overnight which makes it a great make-ahead dish. We always have potato salad at family gatherings and holidays- a real crowd pleaser but you can certainly make for 2 very easily. Cooking time is minimum chill time. Hope you enjoy it as much as I do!!!

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    Units: US | Metric


    1. 1
      While potatoes and eggs are cooking, chop and mix together all other ingredients.
    2. 2
      Add diced potatoes and eggs while still warm. (Will absorb the flavors better but of course this isn't necessary.).
    3. 3
      Cover and chill for at least 2 hours-the longer the better! Let the flavors blend and then adjust seasoning if needed.
    4. 4
      Sprinkle paprika (or black pepper) for garnish when serving.

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    Nutritional Facts for Sherri's Potato Salad

    Serving Size: 1 (198 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 256.7
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 2.8 g
    Cholesterol 218.1 mg
    Sodium 1002.5 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 2.5 g
    Sugars 4.9 g
    Protein 8.9 g

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