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New Potato Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Italian Salad 6 Servings

INGREDIENTS

2 1/2 lb Small potatos; boiled, chilled and sliced (I use unpeeled red potatos)
3 tb White vinegar (I used rice wine vinegar – it was all I had on hand)
1/4 c Vegetable oil (reduced from 1/2 cup in original recipe)
1 tb Prepared mustard (Dijon!)
1 ts Celery seed
1/4 c Chopped white onion (increased from 3 tablespoons)
1 Clove garlic; minced (my own addition)
Salt & Pepper to taste (original called for way too much salt)
1 Jar (4-oz) diced pimentos; drained
1/4 c Bacos or other imitation bacon bits

INSTRUCTIONS

From: AuburnQT@aol.com
Date: Tue, 2 Jul 1996 19:19:22 -0400
Combine vinegar, oil, mustard, celery seed, onion, garlic, salt and pepper
together in small bowl. Refrigerate for at least 2 hours. Combine dressing,
chilled potato slices, pimentos and bacon bits to serve. Makes 6 - 8
servings.
NOTE: I prefer this salad after it has blended in the fridge for a few
hours - the imitation bacon bits lose their crunch and take on a texture
very close to real bacon. However, this salad is much better served the
same day it is made if you want it "saucy". If you let it stand overnight
much of the dressing gets absorbed. Future variations planned include
reducing the oil even further to 1/8 c. and/or substituting fat-free
Italian salad dressing for the oil and vinegar. If anyone tries these,
please let me know how it comes out.
Digest eat-lf.v096.n087
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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