Potato Salad

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4 Russet potatoes
4 eggs
1/4 cup sweet relish
1/2 cup mayonnaise
2 tbsp Dijon mustard
3 green onions
salt, pepper, cayenne to taste

Peel and cut the potatoes into quarters. Boil for 20 minute or until tender. Drain and cool. Hard-boil eggs, cool, and dice. Dice onions (You can leave the roots plus 2″ to re-plant for more free onions!) and mix all ingredients. Refrigerate for at least an hour before serving.

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