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Patriotic Potato Salad


Thursday, January 01, 2004
American/Appetizers-Side Dish/Holiday Fare 
3 c. red-skinned potatoes, diced and boiled
3 c. purple potatoes, diced and boiled
½ c. sweet yellow (1015 or Vidalia) onion, chopped
2 green onions, sliced
1 c. celery, diced
1 c. roasted red bell pepper, chopped
½ c. dill pickle, chopped
½ c. mayonnaise
¼ c. Ranch salad dressing
1 tsp. Balsamic vinegar
1 tsp. fresh lemon juice
Freshly cracked black pepper to taste
In a large bowl, combine first seven ingredients (potatoes through pickles). In a separate bowl, whisk together the mayonnaise, salad dressing, vinegar and lemon juice. Stir in cracked black pepper to taste, blending well. Pour dressing over salad mixture, and blend gently. Chill for several hours to allow flavors to mingle. Enjoy!

· To make this recipe a bit ‘lighter', use both reduced-fat mayonnaise and Ranch dressing.
· Scrub potatoes well using a vegetable brush, and leave the skin on. Potatoes with the skin on are a good source of Vitamin C, Potassium, and Fiber.
· Dice potatoes before boiling. They will cook in a fraction of the time.
· Drain and rinse cooked potatoes with cold water to stop the cooking process.
· Purple potatoes are beautiful, and become more of a ‘blue' color after boiling.
Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures
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