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Vidalia Potato Salad
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6 to 10 | red potatoes, (cooked, chilled, peeled and sliced or cut into chunks) |
1 to 2 cups | chopped Vidalia onion |
1 to 2 cups | chopped celery |
3 or more large eggs, hard-cooked | |
1/4 to 1/2 cup | mayonnaise |
Paprika |
Refrigerate all ingredients for at least 1 hour. Mix potatoes, onion and celery in a large bowl; refrigerate. Peel and chop all but 1 or 2 eggs. Refrigerate remaining eggs (to use for slices to decorate the top of the salad). Stir chopped eggs into potato mixture. Stir in mayonnaise to taste. Cover and refrigerate overnight. An hour or so before serving, stir once more and smooth the top of the salad a bit. Slice the remaining egg(s) and arrange on top. Sprinkle with paprika.
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