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Food Fare: American RecipesShenanchie's Potato Salad

Cook the potatoes in a pot of boiling salted water or in the microwave until tender. Remove skins; chop potatoes into bite-size pieces. Place the pieces in a large bowl; mix in remaining ingredients. Slice reserved egg thin; place in a circle on top of the salad. Sprinkle top with paprika for garnish. Chill covered for several hours before serving; add extra mayonnaise if necessary.

 

Shenanchie's Note: I've made this dish for many years, and it always receives rave reviews. I think the secret is the dash of mustard, and the addition of the pickles.

 


 

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