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Dilled Potato Salad

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“Another recipe from my Betty Crocker cookbook.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
  2. Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
  3. Cover & refrigerate at least 2 hours.

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