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Tangy Potato Salad - 3rd Place Winner 2017
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July 2017
MONTHLY WINNER 

Tangy Potato Salad<font color=D61602> - 3rd Place Winner 2017</font>

1/2 cupPimentos, Chopped 125 ml
1 tbspYellow Mustard15 ml
3Hard Boiled Eggs, Chopped 3
6 Medium Potatoes6
2 tbspVinegar30 ml
2 tbspSugar30 ml
1 cupMayonnaise250 ml
1/2 cupCarrot, Grated125 ml
2 Celery stalks chopped 2
1/4 cupGreen Onion, Chopped50 ml
1/2 tspSalt2 ml
1/2 tspPepper2 ml




Directions
1. Peel, wash and place potatoes in a pot. Add enough water to cover potatoes. Bring to a boil and reduce to a medium heat for 20-25 minutes until potatoes are tender. Once done, drain the water off and leave uncovered until cool enough to handle. Chop into cubes once cooled.
2. Mix mayonnaise, sugar, vinegar, yellow mustard, salt and pepper in a large bowl.
3. Add potatoes, pimentos, carrot, celery, green onion and toss. Stir in hard boiled eggs.
4. Cover and place in refrigerator for at least 4 hour.




This potato recipe is brought to you courtesy of Luanna Snow.

 
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