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Potato Salad With Eggs

6 Cups Of Chopped Skinless Yellow Potatoes
5 Large Hard Boiled Eggs
3 Tablespoons Of Colman's Original English Mustard
1 Cup Of Best Foods Real Mayonnaise
1 Tablespoon Of Fresh Squeezed Lemon Juice
1/8 Cup Of Mild Diced Jalapeno Peppers
1 Chopped Medium Size Vidalia Onion
1/2 Teaspoon Of Tone's Ground Black Pepper
1/2 Teaspoon Of Kosher Salt
1 Teaspoon Of Scott's Spicy BBQ Sauce

Serving Size 6
289 Calories Per Serving
13 Grams Of Fat

Preparation Instructions:
Tim from Gresham Oregon sent me the following potato salad with eggs recipe to publish here on our website. To begin the recipe, first you should take out a potato peeler and remove the skin from your spuds. Next you will want to thoroughly wash them under cold running tap water, then you will want to chop them up into little pieces. Moving along, next place the potatoes into a boiling pot with a small dash of salt. Cover the pot contents with water, then bring them to a boil over medium high heat. Once tender, drain away the excess water, then place the potatoes into a large salad bowl. Next boil your eggs, remove the outer shells, chop the eggs up, then stir them in with the potatoes. You will then want to stir into the salad the original English mustard, real mayonnaise, fresh squeezed lemon juice, mild diced jalapeno peppers, chopped Vidalia onion, ground black pepper, kosher salt, and spicy BBQ sauce. Once your salad is evenly mixed together, you can either serve it immediately, or place it into the refrigerator to chill for a couple of hours, as this will give the dish time to flavor blend. That concludes this yummy recipe, we appreciate you spending the time to read through it all.
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