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4 large potatoes - cooked and diced
1/4 lb. green beans - cut in 1-inch pieces and cooked crisp
2 c. sliced carrots - cooked
10 oz. frozen peas - thawed and boiling water poured over, then
well drained
3 large dill pickles - sliced
4 hard cooked eggs - diced
1 Tbsp. dill weed - minced or 1 tsp. dried dill
1 tsp. caraway seeds
1/2 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper

In a large bowl, combine the potatoes, green beans, carrots,
peas, dill pickles, eggs, dill, and caraway seeds. Mix
mayonnaise, mustard, salt and pepper together and add the salad
mixture. Mix thoroughly. Cover with plastic wrap and refrigerate
several hours or up to 3 days before serving.

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