Cooked - Prebiotic Potato Salad — The Peachie Spoon

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2 lbs white potatoes, cooked, cooled & diced into 1” pieces

8 boiled eggs, chopped

2 T yellow mustard

½ c nonfat Greek yogurt

2 T ACV

8 stalks celery, diced

6 Dill Pickles, chopped or relish

1 red onion, chopped

1 tsp each salt & pepper