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Steps
1
In 4-quart saucepan, heat water and 2 teaspoons salt to boiling. Add potatoes; return to boiling. Cook uncovered 5 to 8 minutes or just until tender.
2
Meanwhile, in large bowl, mix dressing ingredients; set aside.
3
Drain potatoes. Add potatoes and remaining salad ingredients to dressing; toss to coat. Cover; refrigerate 3 hours to blend flavors.
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If you like tomatoes, add 2 medium tomatoes, chopped, to the mix.
You can make this salad up to 24 hours ahead, but the olive oil will solidify a bit so you'll have to let it stand and then stir it right before serving.
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