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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors.
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