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Rustler's Rooste Potato Salad

2-1/2 lbs. red potatoes, boiled, cooled and quartered
3/4 C. French salad dressing
3/4 t. salt
1 pinch black pepper
6 oz. celery, diced
2 oz. onion, chopped
1/2 pint mayonnaise
3 eggs, hard-boiled, peeled and sliced
2 oz. pickles, chopped

Combine salad dressing, salt and pepper; gently mix into potatoes. Marinate in the refrigerator until cold. Drain dressing that has not been absorbed into the potatoes. Fold in remaining ingredients.

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