russet potatoes 1 medium sweet onion 3 celery stalks
1
large dill pickle 1 tsp paprika 1 cup mayo
milk 1/2 tsp garlic powder 1/4 tsp black pepper
4
boiled eggs 2 tbls mustard
Directions
1.
Boil potatoes until fork tender. Let cool. At the same time, boil 4 eggs until done (about 3 or 4 minutes). Chop eggs, pickles, onions and celery. Peel and cube potatoes. Put all ingredients, except milk, in a bowl and stir well together. Add milk a little at a time until it becomes creamy looking. Refrigerate for at least 1 hour before serving.
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