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POTATO SALAD

19 ounces cooked potatoes, cubed
4 boiled eggs, chopped
3 tablespoons Duke's mayonnaise
3 tablespoons Kraft light mayonnaise
4 tablespoons sweet pickle relish
chopped onions, to taste
1 teaspoons sugar
splash vinegar, optional
salt and pepper, to taste

Boil the potatoes whole and unpeeled until tender or make in the instant pot.  Place cooked potatoes in a bowl of ice water until cool enough to handle then peel and cube. Mix everything together and taste to adjust any of the ingredients.  I use a splash of vinegar if it tastes a bit too sweet.  It's totally optional. Makes 9 servings. 
Per 1/3 cup: Blue (4) Purple (2) Green (5)

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