Total Calories: 189
1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking.
2. Peel eggs. Chop 2 of the eggs reserve 1 egg for garnish. In large bowl, combine chopped eggs, potatoes, celery and onion.
3. In small bowl, combine all dressing ingredients except paprika blend well. Spoon dressing over salad mix well. Cover refrigerate at least 1 hour or until chilled.
4. Just before serving, slice reserved egg. Garnish potato salad with sliced egg sprinkle with paprika.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 170 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 110 mg 37% * Sodium: 280 mg 12% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 4 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Starch, 2 Fat or 1 Carbohydrate, 2 Fat
See Cook's Note: Potato Salad Types
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