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Asian BBQ Potato Salad

2 lbs. of red potatoes cut into chunks- cooked
½ white or red onion
1 tsp. kosher salt
½ tsp. black pepper
4 stalks celery diced
3 tsp. dill pickle relish
3 hard boiled eggs diced
1 cup Kim’s Asian BBQ sauce mixed with one cup of Ranch

Toss all ingredients and refrigerate for 1 hour.

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