Potato Salad by Rich Lum

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INGREDIENTS
2 large Russet potatoes...peeled and cut into 3/4” cubes
1/2 of a medium onion diced
1 stalk of celery diced
1 heaping teaspoon dill relish
1 teaspoon pickle juice
4 teaspoons white vinegar
1 tablespoon yellow mustard
3/4 to 1 cup Best Foods Mayo
Salt and pepper to taste
3 boiled eggs...whites chopped
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