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Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10
Preptime   1 hr 30 min

2 1/2 pounds potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise
1 teaspoon celery salt
1 medium onion, finely diced (optional)
1 green bell pepper, cored, seeded, diced
1 red bell pepper, cored, seeded, diced
1 tablespoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon vinager
2 tablespoons spicy mustard
1 pinch paprika
2 hard boiled eggs, chopped

Wash the potatoes but don't peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mushy, about 30 minutes. Drain them and cool.
Peel the potatoes - a butter knife works well. Finely chop the potatoes and place them in a large bowl. Add the remaining ingredients and mix well until blended. The potatoe salad should be a chunky consistency. Taste it and add more paprika, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.

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