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Potato Salad
Yield: 6 servings

6 to 8 mature potatoes
1 lg onion diced
2 tb fresh chopped parsley
1/4 c salad oil
1/4 c white vinegar
1/4 c mayonnaisse
2 c reserved boiling cooking
water from potatoes
salt & pepper

Cook potatoes by your favorite method reserving the hot salted
cooking water. Peel and slice or cube when warm enough to handle.
Place in a large bowl.Stir in the mayo, vinegar, oil, onion, parsley
salt and pepper to taste while potatoes are warm. Use as much hot
boiled water as needed to make the mixture creamy by adding the
water gradually and mixing all well. Readjust salt and pepper if
needed. Serve warm or chilled. May add some fresh chopped dill to
the salad if desired. The additional water must be boiling so as
to produce a creamy dressing.

Note: homemade mayo is best but storebought makes a good substitution
and I always use it.

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