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Print this Recipe    Potato 20

Potato Salad
Yield: 8 servings.

6 large potatoes, like Idaho or Yukon gold
2 cups mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dried yellow mustard
1 tablespoon yellow mustard
2 tablespoons ketchup
2 tablespoons prepared hot dog relish
1 teaspoon celery seed
1 teaspoon ground sea salt
1 teaspoon freshly ground black pepper
1/2 cup red onion, chopped
4 eggs, hard-boiled and chopped roughly
salt and black pepper to taste
Pinch Montreal Steak Seasoning

In a large pot, boil the potatoes in their skins until tender and
cooked through. Pour off the water and run cold water over the
potatoes. Peel with your fingers and wash. Cut into 1-inch cubes.

In a large bowl, mix the ketchup, mayonnaise, mustards, relish,
celery seed, sea salt and freshly ground black pepper. Add the
red onion. Stir in the potatoes. Add the eggs. Season with table
salt, pepper and Montreal seasoning

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