INGREDIENTS
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INGREDIENTS
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5 russet potatoes (about 3 pound)
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1 ½ tsp salt, divided
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½ cup white wine vinegar
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4 large egg
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1 ¼ cup low-fat mayonnaise
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4 stalks celery, finely chopped
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1 Vidalia or other sweet onion, finely chopped
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¼ cup sweet or dill pickle relish
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freshly ground pepper to taste