Potato and Egg Salad

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Potato and Egg Salad
Potato and Egg Salad
2 lb. red potatoes
4 hard-boiled Organic Valley Eggs chopped
1/2 cup celery minced
1/2 cup red bell pepper chopped
1/4 cup red onion minced
1/4 cup Marie's Blue Cheese Salad Dressing
2 tbsp. champagne vinegar
Salt and pepper to taste
Cook and cool potatoes. Cut into 1-inch cubes and
place in a large bowl. Stir in eggs, celery, bell
pepper and onion. Whisk together dressing and
vinegar; gently stir into salad. Season to taste with
salt and pepper.

Makes 8 servings.
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