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Buttery Potato Salad
This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe…’cause this one’s fantastic!
Yield: 4 to 6 servings
4 medium-size baking potatoes (Idaho or Russet), unpeeled
2 teaspoons salt
2 large eggs
2 Tablespoons vinegar
3 Tablespoons unsalted butter
¼ cup finely diced Spanish onion
1/3 cup finely diced sweet gherkins (pickles)
3Tablespoons juice from the sweet gherkins
½ cup mayonnaise
1 whole canned pimiento, sliced into 1/4 –inch strips
1 whole sweet gherkin
Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.
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