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10 servings
suggest servings
| 7 | each | potatoes | russet |
| 1/3 | cups | cider vinegar | |
| 2/3 | cups | mayonnaise | |
| 1 1/2 | tablespoons | sugar | |
| 2 | large | eggs | hard-cooked, sliced, optional |
| 1 | x | kosher salt | to taste |
Cook potatoes in their skin until tender but still firm.
Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired.
Season with salt to taste.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 132mg | 5% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 2.0g | 8% |
| Sugars 4.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 2% | Vitamin C | 14% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Great recipe. Great flavored chicken. I used a small can of mushrooms in the sauce. Cooked for two, with lunches for later.


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