** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook potatoes in their skin until tender but still firm.
2. Peel potatoes while hot and cut into chunks; mix in vinegar.
3. Add mayonnaise, sugar and eggs and celery, if desired.
4. Season with salt to taste. * Hard-cooked sliced eggs are optional.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Sulfites, Natural Sweeteners, Vinegar allergies.