Texas-Style Potato Salad
"Mixing the right amount of mustard and mayo...."
INGREDIENTS
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5 medium russet potatoes (or about 2½ pounds)
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2 hard-boiled eggs
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½ cup mayonnaise
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¼ cup prepared mustard
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½ cup dill pickle relish or chopped dill pickles
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salt (to taste)
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black pepper (to taste)
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