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Ingredients
  • 2 4-oz cans skinless boneless sardines in water, drained
  • 1 lb leftover roasted Russet potatoes, skin removed, about 2 potatoes
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoon Dijon
  • 1 tablespoon nonpareil capers
  • ½ tablespoon lemon pepper
  • 3 to 4 tablespoons finely chopped red onion
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