Scandinavian Potato Salad

Course : Potato Salads
Serves: 9 cups
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2 Pounds potatoes (about 6 medium)
1 1/2 cup Mayonnaise or salad dressing
1 tablespoon Vinegar
1 tablespoon Prepared mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 medium Stalks celery, chopped (about 1 cup)
1 medium Onion, chopped (about 1/2 cup)
4 large Hard-cooked eggs, chopped
8 ounces pickled herring Drained and chopped
8 1/4 ounces beets julienne, Drained
1 teaspoon Dried dill weed

Preparation / Directions:

Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs, herring, beets and dill weed. Cover and refrigerate at least 4 hours.

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