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Reply to "The Right Way To Make Potato Salad s/o"
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[quote=Anonymous]I love potato salad - mayo or no mayo, large or small potato pieces, mustard or vinegar, bring it all. My favorite is a Mark Bittman recipe: 3 lb bag of yukon gold potatoes, peeled and halved 1/2 c minced red onion (I think he uses scallions) 1/3 c evoo 1/3 c red wine vinegar 1.5 T TJ’s whole grain mustard 1.5 T TJ’s dijon mustard (this dijon is the best!) minced fresh herbs like tarragon, dill (I buy the little clamshells and cut up most of it) Boil the potatoes until fork-tender (about 15 min). Drain, and slice the potatoes to whatever size you prefer for the salad (I like a mix of small and large chunks). Mix the evoo, vinegar and mustards together, pour over the potatoes while they are still slightly warm, and gently toss. Taste and add salt/pepper, to to taste. Gently toss in red onion and fresh herbs. Eat and enjoy! [/quote]
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