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Mary Lynn's Potato Salad

Submitted by: Joseph Wu

Latest update: June 2, 2005

Salad

  • 5 cups diced cooked red potatoes
  • 1/3 cup sliced red onion
  • 1/3 cup sliced celery
  • 1/4 cup grated carrot
  • 1/2 tsp dried dill
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt

Combine all ingredients and toss with dressing. Refrigerate.

Dressing

  • 1/cup grainy mustard
  • 1Tbsp red wine vinegar
  • 1 tsp sea salt
  • dash black pepper
  • 2/3 cup canola oil

Whisk together and toss with salad.