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Ingredients

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Directions

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  • Combine potatoes and cold water to cover in large saucepan. Partially cover. Bring to boiling; cook 30 minutes, until tender. Drain.

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  • Grate eggs into large bowl; mash with fork, pressing against side of bowl. Stir in mayonnaise, mustard, sugar, salt and pepper.

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  • Peel potatoes; cut into chunks. Add to dressing in bowl. Add pickle, onion and parsley, tossing to coat and mashing potatoes with fork to desired consistency. Refrigerate, covered, for several hours.

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  • Garnish with paprika, egg slices and parsley sprigs if desired. Makes 8 servings.

Nutrition Facts

257 calories; total fat 7g; saturated fat 3g; cholesterol 82mg; sodium 884mg; carbohydrates 40g; protein 6g.

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