Instructions: In a saucepot combine potato, water, eggs and 1 teaspoon salt. Bring to boil and cook for 10 minutes. Drain potatoes and chill in refrigerator. Cool eggs by running under tap water, peel and dice eggs, set aside for later use.

In a bowl, stir together remaining ingredients. Fold in chilled potatoes and diced eggs until blended.

Yield 8 servings

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