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6 large Russet potatoes, peeled and cubed
12 red potatoes, peeled and cubed
2 tsp. yellow mustard
2 Tbsp. sweet pickle relish
1 Tbsp. Wickles relish (optional)
1 to 2 Tbsp. classic olive muffaletta mix
4 Tbsp. mayonnaise (but this is based on what it looks like when
3 hard-cooked boiled eggs
salt to taste
pepper to taste
paprika (optional)

Peel and cube potatoes; boil separately in salted water (but at the
same time) until ready. While potatoes are cooking, mix the
following ingredients in a large mixing bowl: mustard, sweet relish,
Wickles relish and muffaletta mix.

Once the potatoes are ready,
drain and dump the potatoes on top of the mixture into the bowl while
hot. Since the potatoes are hot, they will immediately soak in the
mixture. Gently coat the potatoes with the mixture; you are almost
tossing it like a salad. You will notice that the Russet potatoes
start to break down, but the red potatoes stay cubed. Add mayonnaise
until it starts to look like potato salad. Add diced eggs and mix.
Add salt and pepper to taste. You can also add paprika, if you would
like. Yields 12 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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