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The Honorable Dirk Kempthorne
former Governor, Idaho
Boil potatoes and eggs and let cool. Peel and grate potatoes; chop the eggs. Sauce: Mix mayonnaise, mustard and milk together to desired thickness and pour over potatoes and eggs. Add green onions and mix all together. Salt and pepper to taste. The secret to this recipe is grating the potatoes, which makes the salad very smooth, not chunky.
Serves: 6 to 8.
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