Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cut potatoes across width into 1/8-inch slices. Place in a large bowl and wash in cold, running water until water runs clear.

Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes. Drain in a colander.

Combine remaining ingredients in a medium bowl. Add warm potato slices and toss to combine. Serve immediately or chill. Potato salad may be kept in a sealed container in refrigerator for 2 to 3 days.

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