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Reged: 02/05/03
Posts: 836
Loc: canada
dijon potato salad
      08/10/03 10:03 PM


You don’t have to rely on that goopy potato salad from the deli counter when you need a quick side dish for a backyard barbeque. Partially cooked red potatoes (which can be eaten straight out of the bag) eliminate the drudgery of scrubbing and boiling and let you throw together a summer salad in minutes. In place of traditional mayonnaise, using a tangy coleslaw dressing and a dollop of Dijon mustard; the vinegar in both wakes up the plain spuds. Add a handful of chopped watercress and a pickle relish for color and crunch. You’ll never miss the mao.

Hands on time 5 minutes total time 25 minutes makes 6 servings 1 20-24 ounce bag partially cooked red potatoes ½ c. chopped watercress ¼ c. coleslaw dressing 2 T. DIJON mustard 2 T. dill pickle relish

COMBINE all the ingredients and toss. Cover and refrigerate for 20 minutes before serving to allow the flavors to blend.

If you made it from scratch; 1 HOUR, 15 minutes
compliments of real simple magazine

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* dijon potato salad louise 08/10/03 10:03 PM

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