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RECIPES FROM THE RETRO HOUSEWIFE
All-American Potato Salad, American
Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate.
DO-AHEAD TIP: Salad can be prepared 1 day ahead. Keep refrigerated.
Recipe created exclusively for by Bruce Aidells.
Contributed by Cooking.com, 2008
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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