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Rosanne Cash's Potato Salad
http://smittenkitchen.com/blog/2007/07/eyes-wide-open-all-the-time...
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Photo © Deb Perelman
Ingredients
categorized
original
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Celery stalks, chopped (about 1 cup)
(
3
)
Dill, fresh
(
2
tablespoons
)
Potatoes, medium red
(
3
pounds
)
Red onion, chopped (about 1 cup), small
(
1
)
Condiments
Apple cider vinegar
(
2
tablespoons
)
Dijon mustard
(
2
tablespoons
)
Dill pickle spears or
(
8
)
Mayonnaise
(
2/3
cup
)
Cooking & Baking
Salt and pepper
(
1
)
Refrigerated
Eggs, hard
(
3
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
72.2
Rating
1-100
34
Tweets
157
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Shares
93
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Views
681
PinterestPins
Recipe Stats
Published July 5, 2007 (5 years ago).
45 people saved this recipe.
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