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Spicy Potato Salad

6 potatoes, peeled & chopped
4 to 5 cups water
6 egg hard boiled eggs, remove yolks
2/3 cup diced celery
2 Tablespoons mustard
1 small can pimentos
3/4 cup fat free mayonnaise
1 medium onion, finely chopped
dill pickle relish to taste
1 Tablespoon horseradish
1 Tablespoon red pepper flakes

In large saucepan over high heat, place potatoes in enough water
to completely cover the potatoes. Cook for 30 minutes or until
potatoes are tender crisp. Drain and cool in refrigerator for 15
minutes. Discard yolks and chop egg whites. In large bowl, combine
potatoes and egg whites with remaining ingredients. With large
wooden spoon, mix well. Chill for 1 hour before serving. Makes 8
servings.

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