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Picnic Potato Salad

Kraft Memeber Recipe
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Makes: 10-12 servings Total Time: 45 min
Category: Side Dishes Sub Category: Other

what you need
  • 5 lb. russet potatoes
  • 1 1/2-2 cups mayonnaise
  • 1 Tbsp. mustard powder
  • 1 dash Worcestershire sauce
  • 2 Tbsp. white vinegar
  • 4-6 hard boiled eggs, chopped
  • 1/2 cup finely chopped onion
  • 1/2-1 lb. green beans, steamed and cut into 1/2-inch pieces
  • 1/4-1/2 tsp. ground pepper
make it
PUT a large kettle of water on to boil. Peel the potatoes and cut into bite-sized chunks. Once the water is boiling, add the potatoes and boil for 10-15 minutes until just tender.

DRAIN and dry the potatoes well and place in a large serving bowl. In a small bowl, combine the mayonnaise, mustard powder, Worcestershire and vinegar and mix well. Pour over the potatoes.

ADD the eggs, onion and green beans and stir to combine. Sprinkle with pepper before serving.
Start with the smaller amount of mayo.
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