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"I REMEMBER digging small red potatoes from the soft warm soil, then gently pushing the plants back into the ground and reminding them to keep on making more potatoes. The new potatoes we brought home were either creamed with peas or made into this fresh salad."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 241 calories, 17 g fat (5 g saturated fat), 100 mg cholesterol, 564 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Red Potato Salad in Reminisce Extra August 1993, p47
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Reviewed on Jun. 29, 2008 by owl_feather
delicious recipe! I didnt have any onions or radishes, but used green and red peppers. I also added some cumin and 5 hard boiled eggs. it turned out wonderful!
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