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RED SKIN POTATO & VEGETABLE SALAD

April 19, 2014 0 0
SERVINGS 8
COOK TIME 15 mins
PREP TIME 10 mins

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RED SKIN POTATO & VEGETABLE SALAD

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Ingredients:

1 1/2 lbs. small red skin potatoes, quartered

1/3 cup olive oil

1/4 cup FRENCH'S® Spicy Brown Mustard

3 tbsp. lemon juice

1/4 tsp. ground black pepper

1 cup diagonally sliced celery

1 large bell pepper (green, red or yellow) cut into strips

2 green onions, thinly sliced

1/4 cup minced parsley

Directions:

Cook potatoes in boiling, salted water to cover 15 minutes or until tender but firm; rinse with cold water and drain.

WHISK oil, mustard, lemon juice and black pepper in large bowl. Add potatoes, celery, bell pepper, onion and parsley; toss well to coat evenly. Cover; refrigerate 1 hour before serving.

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