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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 5 |
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This is a great switch from your regular mustard potato salad. Really crisp and bright tasting. Ingredients:
4 cups new potatoes, unpeeled, cubed and cooked until fork tender |
3 hard-boiled eggs, chopped |
1 cup mayonnaise |
3 teaspoons lemon juice |
2 teaspoons dijon mustard |
1/2 small red onion, chopped |
1 teaspoon salt |
1 tablespoon sugar (or more to taste) |
1/4 teaspoon tabasco sauce or 1/4 teaspoon hot sauce |
10 green olives, sliced |
Directions:
1. Cook potatoes, then salt. Mix mayo,sugar, mustard and hot sauce for dressing. Set aside. Add rest of ingredients to potatoes, add dressing and mix. Refrigerate for atleast 4 hours or over night.
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