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Crunchy Potato Salad

3 c white potatoes, peel, cooked, cubed
3 hard-boiled eggs
1 lg green pepper, seed, chop
1/2 c green onions, sliced
6 radishes, thinly sliced
1/2 c unsalted peanuts

1/2 c sour cream
1/4 c mayonnaise
1/4 c sweet pickle relish, drained
1 ts Dijon mustard
salt
pepper, freshly ground

pepper rings
whole radishes

In a large bowl, mix together cubed cooked potatoes, eggs, green
pepper, onion and radish. Prepare dressing in a small bowl by
blending souor cream, mayonnaise, relish and mustard until smooth
and creamy; season to taste with salt and pepper.

Combine dressing with potato mixture, stirring to coat potatoes.
Cover and chill 2 to 4 hours before serving. Garnish with pepper
rings, whole radishes and chopped unsalted peanuts.

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