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Pink
Potato Salad
| 1½ cups cooked cubed potatoes
½ cup chopped celery ½ cup grated hard-cooked egg ¼ cup diced pickled beets ½ cup thin sliced radishes ½ cup cubed cucumber ½ cup mayonnaise ½ tablespoon tarragon vinegar 1/8 teaspoon paprika 1/8 teaspoon garlic salt Blend last four ingredients. Combine with remaining ingredients, adding juice from pickled beets for more color and zip. (The secret to improving any potato salad
is to boil the potatoes whole with their skins on.)
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