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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Potato Salad). Beat
together all ingredients and season well with salt and pepper. More
mustard and some lemon juice can be added to suit individual taste.
Milk or cream can be added for a thinner dressing. Chill an hour or
more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin
Ingredients:
1 Cup(s) Basic mayonnaise recipe
1/2 Cup(s) Sour cream or plain yogurt
2 Teaspoon(s) Dijon mustard
1 Tablespoon(s) Dill; finely chopped, fresh
1 Salt & pepper to taste |
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