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Potato salad


Teresa Hopkins

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  • 5 pounds potatoes
  • One half onion
  • One green pepper
  • 4 stalks celery
  • One dozen boiled eggs
  • 2 –2 1/2 cups hidden Valley Ranch dressing
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • Salt and pepper to taste



Step 1

Peel and chop potatoes after cooking. Chop onion, pepper, celery, and eggs. Mix all ingredients.

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