Comida Kraft
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Deviled Potato Salad

(1) 1 Review
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8 servings

What You Need

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Make It

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  • 1. In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
  • 2. In large bowl, combine mayonnaise, mustard, vinegar, sugar and salt.
  • 3. Add potatoes, celery, red onion and eggs; toss gently.
  • 4. Spoon, if desired, into lettuce-lined bowl and garnish with cherry tomatoes. Serve chilled or at room temperature.


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  • TedKozikowski |

    Instead of Mayo I used Miracle Whip. I also added Sweet Pickle Relish to taste. I really liked the idea of adding lettuce leaves to the bowl prior to inserting the salad, as well as cherry tomatos as a topping. Very good recipe. Will continue to use.