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Red Potato Salad With Sour Cream and Dill


2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon pepper



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