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Red Skin Potato Salad Recipe

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

Gil and Jeanne Slater


3 Lbs red skin potatoes cut into 3/4 inch cubes
1/4 Cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup red onion diced
1/4 cup celery, finely diced
1/4 cup pickle relish
1 cup mayo, more if necessary
3 Tb Dijon mustard
6 Hard Boiled Eggs, peeled and chopped
1/4 cup Italian parsley, chopped

In a large pot, cook diced potatoes until fork tender,
about 15 minutes. Drain, place in a large bowl while
still warm and sprinkle with vinegar, oil, salt and pepper.
Add remaining ingredients and adjust seasoning.
Refrigerate at least 1 hour before serving.

Preparation Time:
Preparation Time:
1 hour




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