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Potato Salad Recipe

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By Robert J. Matthews

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Ingredients:

2 lbs small potatoes, cut into 1/2 inch cubes 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 teaspoon apple cider vinegar 1 small shallot, minced 1 rib celery, finely diced 2 hard boiled eggs, chopped 1/4 cup fresh parsley, chopped 1 teaspoon lemon juice Salt and pepper to taste

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Instructions:

Place the cubed potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then cook uncovered for 10-15 minutes, until potatoes are fork tender but still hold their shape.

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2

Drain the potatoes well and transfer to a large bowl. Refrigerate until completely cooled, about 30 minutes.

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3

In a small bowl, whisk together the mayonnaise, mustard, vinegar, shallot, lemon juice and season with salt and pepper to taste.

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4

To the potatoes, add the dressing, celery, eggs and parsley and gently stir together until evenly coated. Taste and adjust seasoning if needed.

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5

Cover and refrigerate potato salad for at least 2 hours before serving to allow flavors to develop. Garnish with extra chopped parsley before serving if desired.

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