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Classic Chilled Potato Salad


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2 pounds red potatoes, quartered (russets fall apart in salads; red or yellow potatoes hold their shape better)

3 tablespoons cider vinegar

1/2 cup chopped celery

1/2 cup chopped scallion (green and white parts)

2 tablespoons sweet pickle relish, drained

3 hard-boiled eggs, chopped (optional)

1/2 cup light mayonnaise

3 tablespoons dijon-style mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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