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Cook'n with Pillsbury™


Cook'n with Pillsbury
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Volume II
May 23, 2003

Potato Salad Flavor-Up

Ever bite into potato salad and feel like your eating a raw potato? Potato salad is simply best if it has time to sit in the refrigerator and meld flavors to the core of each potato chunk. However, sometimes you just don't have time to let it sit for a couple days. To get flavor to the heart of each potato, try soaking the still-warm potatoes in a mixture of oil and vinegar. Prepare remaining ingredients. Then, mix up the salad (after draining off the oil/vinegar mixture) while the potatoes are still warm. Chill until serving time.

Another way to get flavor to the heart of the potatoes is to peel the taters, chunk them, and cook them as you would for mashed potatoes. When the potatoes are very well done, drain, and stir in the remaining salad ingredients. Some of the potatoes will mash as you stir, creating a truly flavor-blended mashed-potato salad, which is really delicious!

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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HomeCook'n Cover Page

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