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Ingredients

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Directions

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  • In a covered medium saucepan, cook potatoes covered in boiling, salted water for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and slice potatoes.

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  • In a large bowl, combine vinegar, mustard seed, salt, and celery seed. Stir in green onions, mayonnaise, dillweed, chives, lovage, tarragon and pepper. Add potatoes and eggs. Toss lightly to mix.

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  • Cover and chill in refrigerator for at least 6 hours or up to 24 hours. Garnish with nasturtium blossoms and parsley sprigs, if you like. Makes 10 servings.

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You can substitute 1 teaspoon dried herb for 1 tablespoon fresh.

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