A Different Italian Potato Salad

"Adapted from the 1976 Flavor of Pittsburgh Cookbook. Amounts are given for black pepper and dry mustard, but use to your taste."
 
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Ready In:
18mins
Ingredients:
9
Serves:
2-3
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ingredients

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directions

  • 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.
  • Blend mayonnaise and lemon juice; season to taste with black pepper and dry mustard.
  • Combine potatoes, pepperoni and cheese; then mix in mayonnaise thoroughly. sprinkle with green pepper. Chill and serve.

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RECIPE SUBMITTED BY

<p>I am also Clevergirl3 and Ql7 on Food.com. I am starting to add my favorite recipes.&nbsp; Check 'em out and my reviews, too. I am FINALLY retired, but don't spend all day cooking.&nbsp; I'd rather be swimming.</p>
 
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