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Ma's Best Potato Salad

Contributed by: Amber Nelson, an ECE member from Gordon, WI

6 large red potatoes (Bake potatoes with skins on. They won’t turn black like boiled potatoes sometimes do.)
½ c. sour cream
½ c. Spin Blend® salad dressing
2 T. plain yellow mustard
2 T. milk
1 tsp. vinegar
¼ c. onion, chopped
1 tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
6 hard-boiled eggs, chopped

Peel cooked potatoes or leave skin on, whichever you prefer. Chop onions and eggs, add to potatoes. Combine sour cream, Spin Blend, milk, vinegar, mustard, salt, pepper, and garlic powder. Mix until well blended. Pour over potatoes and eggs. Mix well. Yields approximately 14, ½ cup servings.


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