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RECIPE CORNER


Main/Side Dishes  
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Main/Side Dishes
Baked Potato Salad
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1/4 cupfresh parsley, chopped&nsbp;
1/2 teaspoonsalt&nsbp;
1/2 cupmayonnaise&nsbp;
1/2 teaspoonfresh cracked black pepper&nsbp;
4 - 5Griffin potatoes&nsbp;
2fresh corn cobs&nsbp;
1 cupfresh or forzen green peas&nsbp;
2 tablespoonsprepared mustard&nsbp;
1celery stalk&nsbp;




Directions
Roast the potatoes on grill or barbeque until done, then roast for several minutes longer (to get a slightly charred taste).
At the same time, roast corn on grill or barbeque until slight char marks show.
Set potatoes and corn aside to cool.
When cool, chop potatoes into 1/4 inch cubes, leaving skins on (or mash with a masher or fork, depending on preference). Remove corn from cobs.
Chop celery into small dice (about 1/8 inch).
Add all to large bowl.
Mix mayonnaise and prepared mustard together, then toss with potato mixture to coat. Add green peas and salt and pepper, more to taste.
Refrigerate until cool (about 1 - 2 hours). Garnish with parsley.



 
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