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All-American Potato Salad

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Rating: 4   Reviews: 14 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  8 servings
4 1/2 pounds red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives
All-American Potato Salad Recipe at
Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.

Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.

Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate.

Salad can be prepared 1 day ahead. Keep refrigerated.

Recipe created exclusively for by Bruce Aidells.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 619
Fat. Total: 42g
Fiber: 6g
Carbohydrates, Total: 52g
Sodium: 984mg
% Cal. from Fat: 61%
Cholesterol: 179mg
Protein: 11g
Spotlight Recipe Review See all 14 reviews »

Rating: 5
by: george Reviewed: 07/25/2008
First, do not skimp on anything, as suggested by another. And putting the spuds in the sauce while they're hot is the whole point.
This salad is delicious made as directed, so I'd do that first. Then you can decide for yourself if any part of it is too much.
I may try microwaving, then browning the potatoes (a trick learned on America's Test Kitchen) next time. I think that might go well with the other ingredients.
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