Deviled Egg Potato Salad

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Tonight I wanted potato and egg salad  for dinner but I did not have dill pickles for my recipe. So I replaced it with store-buy sweet relish. It turned out very good and I enjoyed it. Here it goes…

12 hard boiled eggs, peeled
4 pounds boiled potato, cubed (1” square)
2/3 cup Sweet Relish (The one that you use for hot dog or hamburger)
1/3 cup finely chopped celery hearts
1/3 cup finely chopped green pepper
½ cup French mustard/Dijon mustard
1 tablespoon finely grated lemon
1 tablespoon fresh dill or 1 teaspoon dried dill
1 tablespoon fine salt
1 cup mayonnaise
Separate all the egg yolk from the white and place the egg yolks in a large mixing bowl. Chop the egg white very coarsely. Mash yolk eggs until smooth. Add the sweet relish, French/Dijon mustard, fresh/dried dill, salt, grated lemon and mayonnaise. Stir to combine until well mix.
Add chopped egg white, celery hearts, green pepper, and boiled potatoes. Toss all the ingredients with the mayonnaise mix until well mix. At this time, taste the seasoning. Chill the potato mixture in the refrigerator for at least half an hour before serving. You may serve it as a salad or sandwich. 
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