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Heather Moore

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Warm Potato Salad

No reason to make this salad wait in the fridge for a picnic! 

3 medium Yukon Gold potoatoes (about 1-1/2 lbs), peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce
Place the potatoes in a large saucepan; add water to cover.  Bring to a boil.  Reduce heat and cook, uncovered, 10-15 minutes or until tender.  Drain potatoes and place in a large bowl.  Add the eggs, celery, onion and green pepper.

In a small bowl, mix the remaining ingredients; add to potato mixture.  Toss gently to coat.  Serve warm.  Cover and refrigerate any leftovers.


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Topics : Hospitality_Recreation
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04/22/2013 10:21AM
Warm Potato Salad
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