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Full Online Book HomeLearning KitchenSalads And Dressings - Prize Winning Potato Salad
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Salads And Dressings - Prize Winning Potato Salad Post by :crackie58 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2966

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Salads And Dressings - Prize Winning Potato Salad

16 pounds baking potatoes, peeled cooked and cubes
32 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
16 green onions, thinly sliced
4 cups mayonnaise or salad dressing
4 cups (32 ounces) sour cream
1 cup prepared horseradish
1/2 cup chopped fresh parsley
2 TBS. salt
2 TBS. pepper


Toss potatoes, eggs, bacon and onions. Combine remaining ingredients;mix until smooth. Toss with potatoe mixture. Chill for several hours.
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Salads And Dressings - Potato -  Prize Winning Potato Salad By Gem
4 pounds baking potatoes, peeled, cooked & cubed 8 hard-cooked eggs, chopped 8 ounces fresh bacon, cooked & crumbled 4 green onions, thinly sliced 1 cup mayonnaise 1 cup (8 oz) sour cream 1/4 cup prepared horseradish 1/8 cup chopped fresh parsley 1 1/2 teaspoon salt 1 1/2 teaspoon pepper Boil potatoes with skin on until cooked; about 25 minutes. Peel and cube potatoes. Toss and mix potatoes, eggs, bacon and onions together carefully. Combine remaining ingredients in a bowl; mix well. Pour over potato mixture; toss and mix carefully. Chill several hours or overnight in refrigerator. Yield: 15 servings
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1 1/3 cups fresh basil leaves -- lightly packed 1 cup nonfat buttermilk 1/3 cup reduced fat mayonnaise -- or fat free 3/4 tsp. salt 1/4 tsp. pepper 5 lb. small red potatoes -- unpeeled 1 1/3 cups green onions -- sliced Combine first 3 ingredients in container of an electric blender (or use a hand blender). Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill. Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes
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