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RED SKIN POTATO & VEGETABLE SALAD

This potato salad travels well on picnics. Just pack into tight resealable plastic containers.

This potato salad travels well on picnics. Just pack into tight resealable plastic containers. RED SKIN POTATO & VEGETABLE SALAD
Makes 8 servings
Prep Time 10min
Cook Time 15min

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 celery
1 large bell pepper
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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