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Creamy Potato Salad

10 Pounds Of Fresh Peeled Potatoes
2 Large Fresh Chopped Sweet Onions
1 Cup Of Mantova Italian White Wine Vinegar
1 Cup Of Fresh Cold Bottled Water
1/2 Teaspoon Of Fresh Ground Black Pepper
1 Tablespoon Of Organic Celery Seed
1 Cup Of White Superfine Sugar
2 Cups Of Hellmann's Real Mayonnaise
1/2 Teaspoon Of Fine Ground Table Salt

Serving Size 20
400 Calories Per Serving
18 Grams Of Fat

Preparation Instructions:
I would like to thank Amy from Forest Grove Oregon for submitting this wonderful creamy potato salad recipe. To get started, take out a large boiling pot, and then fill it with water and a pinch of table salt. Bring the water to a boil, then add in your whole peeled potatoes. Let the potatoes cook for fifteen minutes, or until they are nice and tender. Once they're done, drain the water from the boiling pot, and let the potatoes cool. Once cooled, cut them into small bite size cubes, and then place them in a large glass serving bowl. Next take out a saucepan, and then stir together the fresh cold bottled water, Italian white wine vinegar, and white superfine sugar. Bring these contents to a boil, letting them cook for at least one minute. Next remove this mixture from the stove, then pour it over the top of your chopped potatoes. Place a lid over the potatoes, then slide them into the refrigerator to chill for eight to twelve hours. Once that time has elapsed, drain any excess liquids away from the potatoes, and then stir in the fresh chopped sweet onion, fine ground table salt, fresh ground black pepper, organic celery seed, and real mayonnaise. Once these new ingredients have been mixed into the salad, chill it for another hour. It is now ready to serve, we hope that you have enjoyed it as much as we have.
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