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This recipe for SPICY POTATO SALAD, by , is from A Taste of Tradition 2nd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brittany Vilar Sanderson


3 lbs. red creamer potatoes, cooked in skins
Worcestershire sauce
4 T of vinegar
Green jalapeño pepper sauce (optional)
4 green onions, chopped
¼ cup chopped dill pickles
1 boiled egg, peeled and chopped
¼ cup chopped fresh parsley
1 jar of red pimento
½ cup Duke's Mayonnaise
Red pepper, black pepper, and salt to taste
Paprika, for garnish

Peel the potatoes, cut into chunks and place them in a large bowl. Shake 3-4 dashes each of Worcestershire sauce and green jalapeño pepper sauce over the potatoes.
Add all remaining ingredients and stir gently to combine. Garnish with a dusting of paprika. If you like mustard add 1/4 cup to your salad.




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