"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mark's Potato Salad Recipe

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This recipe for Mark's Potato Salad, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bridget Fahey
Added: Saturday, October 4, 2008


6 potatoes
of a red onion, sliced
1 green pepper, seeded and diced
1 cup cherry tomatoes
1 cup green beans
1 tbsp dijon mustard
2 tbsp red wine vinegar
fresh basil

Preheat oven to 450. Cut potatoes into bite-sized pieces, leaving skin on. Toss with oil, salt, pepper, and garlic. Spread on a baking sheet and roast, turning once. Remove from oven when cooked (about 20 to 30 minutes). Toss roasted potatoes with raw onion, pepper, cherry tomatoes, and green beans. Toss with a red wine dijon vinagrette and fresh basil.




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