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Parsleyed Potato Salad Recipe

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This recipe for Parsleyed Potato Salad is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 new potatoes, cooked and sliced thin
1 t salt
2-3 T vinegar
6-7 T olive oil
4-6 T stock (vegetable, chicken, or beef)
Lots of fresh chopped parsley

Directions:
Directions:
Cook potatoes and slice thinly. While potatoes are hot, season with remaining ingredients. Let stand at room temperature until most of the liquid is absorbed, occasionally stirring gently. Serve at room temperature.

Personal Notes:
Personal Notes:
Sound familiar? This potato salad was served on the first night of the 1973 Estes Park, Colorado reunion.

 

 

 

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