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Potato Salad

1 lb. potatoes, cooked in skins
1 T. salt
2 T. vegetable oil
1 T. sugar
2 T. chopped parsley
2 T. wine vinegar
4 T. mayonnaise
1 T. chopped onion
1 dill pickle, finely chopped
1/2 cucumber, peeled and chopped
1 apple, peeled, cored and finely chopped

Peel and chop cooked potatoes into a bowl. Combine vegetable oil, mayo, vinegar, sugar, parley and onion in blender and blend well. Pour this mixture over the potatoes and add rest of ingredients. Mix well and serve warm. Can chill any leftovers and eat the next day.

Mary Sue Collins
Edinburg




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