WASH POTATOES AND PUT IN A POT COVER WITH WATER,COOK UNTIL TENDER ABOUT 30 MIN.
DRAIN AND COOL THROUGHLY. PEEL POTATOES AND CUT INTO 1-INCH CUBES .PLACE IN MIXING BOWL,
WHISK OLIVE OIL WITH LEMON JUICE, WHITE WINE, MUSTARD AND SALT.
POUR OVER POTATOES AND CHOPPED EGGS, CELERY, SHALLOTS,GREEN PEPPER AND RELISH.
MIX THROUGHLY .COVER AND REFRIGERATE OVER NIGHT TO BLEND FLAVORS.
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