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New potato salad

Yield: 8 Servings

Ingredients:

• 2 lb Potatoes; new (approximatel
• 1 ea Dill cream dressing recipe
• 5 ea Green onions; finely choppe
• 1 x Salt & pepper to taste

Instructions:

A local restaurant serves a simple but elegant potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin

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