Potato Salad

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Ingredients

  • 1 pound Peruvian blue potatoes, cooked until very tender and diced 1 inch
  • 1 pound Yukon gold potatoes, cooked until very tender and diced 1 inch
  • 1 pound baby redskins or fingerling potatoes, cooked until very tender, and diced 1 inch
  • 1 red onion, diced
  • 1/2 Pascal (whole bunch) celery, diced
  • 1/2 cup minced parsley and dill
  • 1 peeled and greated carrot
  • 2 hard-boiled eggs, peeled and small dice (can use egg slice in 2 directions for this)
  • 3/4 cup mayonnaise

Directions

  1. Mix all and cool completely

  2. Make day before so flavors meld.

  3. Transport like pasta salad.

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