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Steps
1
In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
2
In large bowl, mix potatoes and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour.
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Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk, if necessary.
You can use Yukon Gold potatoes instead of the red potatoes.
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