June 25, 2015
Comfort Food, Lunch, Salads,
Potato Salad, Vegetables, Celery, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Refrigerator, Vegetarian more
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Cook potatoes in salted water just until tender
Drain, cool slightly, peel, cut into dice
In large bowl combine all ingredients. Refrigerate, covered, until well chilled, several hours.
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Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Delicious! I cut the recipe in half and there was plenty for at least 3 people...loved the touch of the green pepper...never tried that in a potato salad before...I normally add some diced jalapeno's...but I don't think they were invented yet...we are talking 65 years ago...hehe...I didn't have dill seed so use dill weed instead...I love the red skins on the potatoes so I left them on...made for "Bill Board" tag game...