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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.
15 min
35 min
8 servings, 1 cup each
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What You Need

lb.  red bliss potatoes, peeled, quartered
Tbsp.  butter or margarine
medium  onion, chopped
cup  chopped celery
cup  MIRACLE WHIP Dressing
cup  milk
cup  balsamic vinegar
Tbsp.  GREY POUPON Dijon Mustard
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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