Sunday, October 19, 2008

American-Style Potato Salad

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Yield: 4 to 6 servings

2 pounds cooked potatoes
1/4 cup cider vinegar, divided
1/2 cup olive or vegetable oil
salt and pepper, to taste
3 hard-boiled eggs, shelled and diced
1/2 cup chopped green onions
2 stalks celery, chopped
1/4 cup chopped sweet pickles
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
Slice the cooked potatoes while they are still warm, and sprinkle with half the vinegar. Mix the remaining vinegar with the rest of the ingredients and toss with the potatoes. Refrigerate until ready to serve.

Copyright ©2008, Yankee Publishing Inc. All Rights Reserved.


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