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Habanero Potato Egg Salad

6 Cups Of Cubed Skinless White Potatoes
1 Cup Of Hellmann's Real Mayonnaise
3 Teaspoons Of Tabasco Brand Habanero Sauce
4 Hard Boiled Eggs
1 Small Diced Sweet Onion
1/4 Cup Of Diced Green Bell Pepper
1/8 Cup Of Heinz Sweet Relish
1/2 Teaspoon Of Ground White Pepper
1/2 Teaspoon Of Kosher Salt
1 Teaspoon Of Heinz Distilled White Vinegar

Serving Size 6
277 Calories Per Serving
12 Grams Of Fat

Preparation Instructions:
This amazing Habanero potato egg salad recipe was sent to us by my old friend George from Fort Wayne Indiana. To get the recipe rolling, first you should peel and cube your white potatoes. Place them into a boiling pot with a pinch of salt, then cover them with water. You will then want to bring them to a boil, letting them cook for ten minutes, or until they are tender but not too soft. For the second phase of the recipe, you will want to boil your eggs for about ten minutes, then remove the outer shells and dice them up. Mix both the cooked potatoes and eggs together in a large salad bowl. Moving along, next stir into the salad the diced sweet onion and diced green bell pepper. You are now ready to whip up the potato dressing, so take out a small mixing bowl, and whisk together the real mayonnaise, Tabasco brand Habanero sauce, sweet relish, ground white pepper, kosher salt, and distilled white vinegar. Once the dressing is thoroughly mixed together, stir it into your salad. Make sure your potatoes and eggs are evenly coated with the dressing. Finally you will want to seal your salad bowl, then set it in the refrigerator to chill for three hours. It's important to chill the salad, so that the flavors can blend together. Many thanks for checking out our website, I hope you loved the recipes.
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