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Volume III
August 19, 2011

Weekly Home / Recipe Center

Special Potato Salad

Serves 6


2-1/2 pounds red potatoes
2 tablespoons cider vinegar or red wine vinegar
1 tablespoon olive oil or vegetable oil
1 tablespoon Dijon style mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onion
1/2 cup diced celery
4 strips bacon, cooked and crumbled
2 hard-cooked eggs, chopped

In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt mix well. Drain potatoes cut into 1-in. chunks and add to vinegar and oil mixture while still warm. Toss to coat cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs mix well. Add to potato mixture toss gently. Cover and chill for several hours.

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