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Potato Salad




  1. Boil potatoes with their jackets on. Cool them just enough to peel and dice them without burning your fingers. They must still be warm when they are ready for the marinade because cold potatoes will not absorb flavors. The dressing, no matter how flavorful it is, just wraps itself around the outside and you still have a cold flavorless potato in the middle.
  2. After potatoes are peeled and diced, put them in a marinade made of the oil, vinegar, sugar, mustard and onions. Salt and pepper to taste at this stage.
  3. Refrigerate it until cool (it will wait overnight very well).
  4. Just before serving add generous amounts of hard boiled eggs and commercial salad dressing. The olives and relish or pickles are optional.


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