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Ingredients

How to make it

  • MIX potatoes, celery, red bell pepper, olives, and cucumber in large bowl; set aside.
  • BLEND remaining ingredients (except paprika) in small bowl. Add to potato mixture; mix lightly with spatula.
  • Sprinkle with paprika (and parsley if desired).
  • Cover. REFRIGERATE at least 1 hour before serving.

Reviews & Comments 2

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    " It was excellent "
    llajuagirl ate it and said...
    As written, delicious!!! See my comments!!!
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    " It was excellent "
    llajuagirl ate it and said...
    I made this on Saturday for a party for 20 people, delicious, delicious, delicious. I always wanted a mustardy potato salad with no eggs and I love an eggy potato salad. When you want to omit the eggs, this is the recipe to have. I used fresh dill and grated a small onion because I did not have the dried spices but otherwise followed it exactly, and it did'nt hurt the recipe, it was still wonderful. Thank you!!!!.
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    " It was excellent "
    momo_55grandma ate it and said...
    Sounds delicous. love it high5
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