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Salads & sides

Great Potato Salad

Great Potato Salad recipe
photo by:kraft
Check the ratings if you don't believe the hype: Five stars translates to great—or better. This Great Potato Salad is a foolproof winner.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
12 servings, about 1/2 cup each
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What You Need

3
 hard-cooked eggs
3/4
cup  KRAFT Real Mayo Mayonnaise
1
tsp.  yellow mustard
6
cups  cubed cooked potatoes (about 1-1/2 lb.)
1/2
cup  sliced celery
1/2
cup  frozen peas, thawed
1/4
cup  chopped onion
1/2
tsp.  salt
1/4
tsp.  pepper

Make It

CUT 1 of the eggs crosswise in half. Reserve 1 of the halves for garnish. Chop remaining eggs.

MIX mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.

REFRIGERATE several hours or overnight.

Kraft Kitchens Tips

Food Facts
Red-skinned or new potatoes are recommended for use in potato salads because they cube neatly after boiling and readily absorb the dressing.
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