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Old Fashioned Potato Salad

3 lb Red potatoes, uncooked, unpeeled and cubed
1/2 c Diced onion
1/2 c Diced celery
1/4 c Pickle relish, drained
3 Boiled eggs, chopped
1 Clove garlic, minced
3/4 c Low-fat sour cream
1/3 c Nonfat mayo
2 tb Chopped fresh parsley
1 ts Dry mustard
3/4 ts Salt
1/4 ts Pepper


Place potatoes in dutch oven and cover with water. Bring to a boil. Cook 8 minutes or untit tender. Drain, place in a largebowl. Add onion and next four ingredients; toss gently.


Combine sour cream and next five ingredients. Stir well. Pour over potatoes; toss gently to coat. Cover and chill. 9 servings.


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