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Dill Potato Salad

 

The secret to a flavorful salad is to marinate the potatoes in Italian dressing while they are still warm. For a garnish, use a large sprig of parsley and sprinkle with chopped red onion or use sliced hard-cooked eggs and halved baby tomatoes. For a change, add leftover chopped red bell pepper and crumbled bacon or add minced sweet pickles and prepared mustard.

    2 pounds medium russet potatoes, unpeeled
    cup Italian dressing
    1 tablespoon apple cider vinegar
    cup chopped celery stalks
    cup chopped red onion
    2 tablespoons chopped fresh parsley
    teaspoon ground black pepper
    1 cup mayonnaise
    1 tablespoon snipped fresh dill
    cup frozen petite green peas


1.  Boil the unpeeled potatoes in salted water until you can easily
     insert a knife in the largest potato and all the potatoes are fully
     cooked. If the potatoes boil too vigorously they may start to fall
     apart, so a slow boil or simmering near the end is more desirable.

2.  Drain the potatoes in a large colander and rinse with cold   
     water. Mix the dressing and vinegar in a small bowl.

3.  Peel potatoes when cool enough to handle and cut into large
     cubes. Place in a large bowl and sprinkle with dressing.

4.  In a medium bowl, stir the celery, onion, parsley, pepper,          
     mayonnaise, dill and peas. Invert onto the marinated potatoes,    
     gently toss with two wooden spoons. Some of the potato will
     mix in with the dressing and this is desired.

5.  Refrigerate and serve with more pepper and parsley.

     Makes 8 side-dish servings



 

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