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6 medium russet potatoes, peeled and cubed
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon mustard
Salt and pepper to taste
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1st Keep
 hocansonca
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Palikai
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