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Vegetable Potato Salad

Healthycooking's picture
Ingredients
  Cider vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs) (Crisco Brand)
  Prepared mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Unpeeled medium red potatoes 2 3⁄4 Pound
  Carrots 3 Medium, cut into thin 2 inch sticks
  Celery ribs 3 , sliced
  Green onion with tops 3 , chopped
  Radishes 6 , sliced
  Tomatoes 4 , quartered
Directions

Combine vinegar, Crisco® Oil, mustard, salt and pepper in container with tight-fitting lid.
Shake well.
Cook potatoes just until tender.
Cool 5 minutes.
Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes.
Shake dressing.
Pour over salad.
Toss to mix well.

Recipe Summary

Course: 
Appetizer
Ingredient: 
Vegetable

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