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3lbs Russet Potatoes
1/2 cup grated or diced onion
1/2 cup sweet relish
1 cup mayo
1 tbsp yellow mustard
1/2 tbsp dijon mustard
1-2 tsp worcestershire sauce
1/2 cup diced celery
2 tbsps white sugar (more to taste)
salt/pepper/garlic/onion powder/ smoked paprika
2 quarts chicken stock (low sodium)
1-2 tbsps chicken bouillon
Begin by making your boiled eggs. Place them in ice water when done. Next, peel, chop, and clean potatoes. Place in a pot with chicken stock and bouillon and bring to a boil for 10-12 minutes or until fork tender. Once tender, drain and place in the fridge to cool.
Next, mix together your dressing with remaining ingredients. Taste as you and adjust as needed. Fold in chopped eggs, veggies, and finally – your chopped and cooled potatoes. Mix to combine and season to taste. Place in the fridge for at least 2 hours before serving.