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A Different Italian Potato Salad

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“Adapted from the 1976 Flavor of Pittsburgh Cookbook. Amounts are given for black pepper and dry mustard, but use to your taste.”
READY IN:
18mins
SERVES:
2-3
YIELD:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Refrigerate potatoes for several hours (covered) before preparing recipe. Then peel them, and slice them wafer thin. Julienne the wafers into thin strips; and as they are cut, drop them into a saucepan of cold salted water. Bring to a boil and simmer just a minute or two, just enough to cook the potatoes without losing their crispness. Drain and chill.
  2. Blend mayonnaise and lemon juice; season to taste with black pepper and dry mustard.
  3. Combine potatoes, pepperoni and cheese; then mix in mayonnaise thoroughly. sprinkle with green pepper. Chill and serve.

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