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Salads & sides

Mashed Potato Salad

photo by:kraft
Here's the best of both kinds of potato salad—creamy with MIRACLE WHIP, tart with balsamic vinegar and lightly mashed to chunky perfection.
time
prep:
15 min
total:
35 min
servings
total:
8 servings, 1 cup each
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What You Need

2
lb.  red bliss potatoes, peeled, quartered
2
Tbsp.  butter or margarine
1
medium  onion, chopped
3/4
cup  chopped celery
3/4
cup  MIRACLE WHIP Dressing
1/4
cup  milk
1/4
cup  balsamic vinegar
3
Tbsp.  GREY POUPON Dijon Mustard
1
small  green or red pepper, seeded, chopped (about 1 cup)

Make It

COOK potatoes in boiling water in large saucepan on medium-low heat 20 min. or until fork-tender.

MELT butter in large skillet on medium heat. Add onion and celery; cook and stir 5 min. or until tender.

DRAIN potatoes; mash, leaving a few chunks. Add onion mixture, dressing, milk, vinegar and mustard; mix well. Reserve 1/4 cup of the green pepper for garnish; stir remaining green pepper into potato mixture. Sprinkle with reserved green pepper. Serve immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Storage Know-How
Because of their natural gasses, storing potatoes and onions together causes the potatoes to rot more quickly.
Purchasing Potatoes
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
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