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

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