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Creamy Garlic Red Potato Salad

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“This is a great tasty potato salad for a summer day. Great with grilled steak, chicken, or fish. It is best if made early in the day if you are serving it for dinner! Prep time includes minimum refrigeration time.”
3hrs 5mins

Ingredients Nutrition


  1. Place the potatoes and garlic in a saucepan with water to cover.
  2. Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
  3. Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
  4. Season them with the salt and pepper, add the onion and celery, and toss to combine.
  5. In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
  6. Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
  7. Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.

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