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Ingredients:
7-8 small yukon gold potatoes
1-2 medium eggs
1 branch of celery
1/4 of a red onion
1 large kosher dill pickle (never heated)
3 tbsp greek yogurt
2 tbsp dijon mustard
3 tbsp red wine vinegar
3 tbsp olive oil
fresh picked tarragon, parsley, and dill
salt and pepper to taste
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