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    Hash Brown Potato Salad

    Source of Recipe


    List of Ingredients

    3 lb. red potatoes
    1/2 lb. bacon
    4 tbsp. vegetable oil
    2 tbsp. mustard seed
    1/2 tsp. rosemary (dry)
    6 tbsp. cider vinegar
    1/2 pt. cherry tomatoes (1/4-inch diameter)
    1 red onion
    2/3 c. mayonnaise
    4 tbsp. parsley


    Quarter potato length, cut cross in 1-inch slices. Steam 6-8 minutes. In skillet cook bacon; drain. Leave 4 tablespoons fat in pan. Add oil; fry mustard seed, covered partially, 10 seconds or until stops popping. Add potatoes and rosemary. Cook carefully and turn for 10 minutes.
    Add 4 tablespoons vinegar; cook for 5 minutes until crusty brown. Put in large bowl to cool. Add cherry tomatoes and onion; thin mayonnaise with remaining vinegar. Add bacon, parsley, salt, and pepper; toss.




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