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Recipe Summary

prep:
15 mins
chill:
2 hrs or overnight
cook:
20 mins
Servings:
12
Yield:
9 cups
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Ingredients

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Directions

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  • Boil potatoes in lightly salted water in a large pot for 15 to 20 minutes, until just tender. Drain and allow to cool slightly.

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  • Meanwhile, whisk together creamy salad dressing, olive oil, vinegar and salt. Set aside.

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  • Cut potatoes into quarters and place into a large bowl. Add sliced onion, green chiles and chopped eggs. Stir until combined. Add in the salad-dressing mixture and parsley and stir gently until all ingredients are coated.

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  • Cover and refrigerate for at least 2 hours or overnight. Makes 12 servings (9 cups).

Nutrition Facts

195 calories; total fat 14g; saturated fat 2g; cholesterol 113mg; sodium 517mg; carbohydrates 13g; fiber 1g; protein 4g.

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