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Warm Red Potato Salad


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  • 2-1/2 lbs. red potatoes, cut into 1-in. chunks
  • 2 tsp. salt
  • 1/4 C red wine vinegar
  • 3 Tbl. Dijon mustard
  • 3 Tb. finely chopped fresh mint
  • 2 Tbl. extra virgin olive oil
  • 1/2 tsp. each salt and pepper
  • 5 radishes
  • 2 green onions



Step 1

Cover potatoes with water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium. Simmer, partially covered, 14 minutes or until potatoes are tender. Drain well. Meanwhile in a l arge serving bowl whisk together the vinegar, mustard, mint, olive oil, salt and pepper. Gently toss cooked potatoes ith vinegarette. Fold in 5 radishes, sliced into halgf moons and 2 sliced green onions.


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