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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Potato Salad


6 cups              Idaho potatoes, peeled and cut into a large dice

3 quarts           Water

2 tsp.               Salt

2 cups              Mayonnaise

1 /2 cup           Yellow mustard

1 Tbsp              Dijon mustard

2 Tbsp            Cider vinegar

1 tsp                White pepper

1 1 /2 tsp         Black pepper, fresh ground

2 tsp                Salt

1 cup               Green onion, chopped

1 cup               Red bell pepper, small dice

1 cup               Celery, small dice

4                      Eggs, hard-boiled and chopped

1 /4 cup           Sweet pickle relish


Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.

Combine the first 7 ingredients to form a dressing. Add potatoes and all other ingredients to the dressing and mix well. Yield: two quarts

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