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Potato Salad 2

ID: 604   Salad  
6 medium potatoes
4 eggs
1/2 cup diced dill pickles
1/2 cup finely chopped onion
1/2 tsp. salt
1 tbs. dill weed
3/4 cup mayonnaise
1 tbs. mustard
1 tbs. vinegar

Cook whole potatoes in boiling water until tender. Hard-boil eggs. Run cold water over both and cool. Cube or dice potatoes and eggs in large bowl. Add dill pickles and onions. Mix in small bowl; vinegar, mustard and mayonnaise; pour over potatoes. Add salt, pepper and dill weed -- mix all together. Refrigerate 1/2 hour before serving.

Submitted by:
Loretta Brewer

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