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LOCATION: Recipes >> Salad Recipes >> Potato Salad

Print this Recipe    Potato Salad

two lbs. small red potatoes
1/3 cup peanut or other vegetable oil
1/3 cup olive oil
1/4 cup red wine vinegar
three tbsp finely chopped fresh dill
1/4 cup finely chopped red onion
one tbsp dijon mustard
salt and pepper to taste
1/2 lb green beans, halved

Boil potatoes in their skins until just tender. Drain. Combine oils,
vinegar, onion, dill, mustard, salt and pepper. Pour dressing over the
warm potatoes and toss lightly.
Refrigerate at least several hours, preferably overnight. Cook beans until
tender crisp. Drain and add to potatoes. Chill and serve.

Beans can be omitted.

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