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Potato Salad by


5 large potatoes, cubed and boiled
6 boiled eggs, quartered
1 large pickle, diced
2 tbsp pickle juice
Yellow mustard, as desired
1 cup mayo
salt and pepper

Optional: Add dill, parsley, paprika, cayenne and onion powder for more complex flavour.


Mix all ingredients together gently. Refrigerate for 1 hour before serving.

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