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No-Cook Potato Salad

http://www.poughkeepsiejournal.com/apps/pbcs.dll/a [2008-7-10]

Tag : Potato Diced

Servings: 6
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons ketchup
2 tablespoons juices from a jar of bread and butter pickles
Salt and freshly ground black pepper, to taste
1/2 cup diced bread and butter pickles
1 cup diced celery
1 small red onion, diced
1 red bell pepper, diced
21/2 pounds purchased roasted potato chunks, cooled
4 hard-boiled eggs, quartered
4 strips cooked bacon, crumbled
Pinch smoked paprika
In a small bowl, whisk together the mayonnaise, mustard, ketchupand pickle juice. Season with salt and pepper, then set aside.
In a large bowl, combine the diced pickles, celery, onion and redpepper. Add the potatoes and toss well to mix. Add the reserveddressing and mix to coat all ingredients well.
Add the eggs and half of the bacon, then mix well. Garnish withremaining crumbled bacon and a sprinkle of paprika. Refrigerate orserve immediately.


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