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Potato Salad
Yield: 20 servings

7 lb potatoes cooked, peeled and sliced
10 hardboiled eggs coarsely chopped
4 c diced celery
1 c chopped sweet onion
1 c chopped sweet dill pickles
1 tb salt
1 ts black pepper
1 c French dressing
mayonnaise or salad dressing to bind, start off with 2 cups

Lightly toss the potatoes, celery, onion, pickles and seasonings.
Moisten with the French dressing. Mix in the mayonnaise; enough to
bind.Gently stir in the eggs. Chill well.

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