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Prep 40min
Total60min
Servings12
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Ingredients
Salad
1 1/3
lb small red potatoes (8 to 12 potatoes)
3
tablespoons cider vinegar
1/2
teaspoon salt
4
eggs
8
medium green onions, sliced (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small red bell pepper, coarsely chopped
Dressing
3/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1
teaspoon sugar
2
teaspoons prepared horseradish
2
teaspoons yellow mustard
1/4
teaspoon coarse ground black pepper
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Steps
1
In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
2
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
3
Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
4
In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
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Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk if dry.
Sprinkling the warm potatoes with vinegar and salt gives them a marinated quality that adds lots of flavor to this salad. The potatoes are most absorbent when warm.
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