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6 cold, hard-boiled eggs
18 small potatoes
(approximately 3 1/4 lb.),
cooked in jackets
2 medium onions, finely
1 medium green pepper, finely
6 stalks celery, finely
54 slices dill pickles, finely
17 heaping Tbsp. salad
8 1/2 tsp. yellow mustard
celery salt
celery seed
onion powder
salt and pepper
10 stuffed olives

Cool eggs and potatoes at room temperature. Finely chop
eggs in large bowl. Sprinkle with celery salt and seed. Peel
and finely chop potatoes in with egg. Add finely chopped
vegetables and pickles. Add seasonings to taste. Measure 9
tablespoons salad dressing in 9 mounds. Dot each with 1/2
teaspoon mustard. Stir well into mixture. Repeat with remain-
ing 8 tablespoons salad dressing and 1/2 teaspoon mustard on
each. Stir well into salad. Arrange sliced olives on salad to

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