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Redskin Potato Salad

5 lbs. redskin potatoes, keep skin on
3 1/2 c. Hellman's lite mayonnaise
1/2 c. chopped onion
3/4 c. chopped celery
1 tsp. mustard
1 tsp. salt
1 tsp. seasoning salt
1 tsp. garlic powder
1/2 tsp. pepper
     
 
Wash and cut the same size redskin potatoes in half. Boil potatoes till fork tender. Drain and let cool. In a large bowl combine mayonnaise, onion, celery, mustard and all the spices. Cut cooled potatoes into large bite size pieces. Add to large bowl with ingredients. Stir together well and chill overnight before serving.
 





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