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Salads - Soups - Sidedishes
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None
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Servings |
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4-6
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Preptime |
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10
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Ingredients |
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4 cups diced potatoes
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1 cup chopped celery
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3 green onions, sliced
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3 tablespoons vinegar
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3 tablespoons vegetable oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon dried dill weed
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3/4 cup sour cream
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2 dill pickles, chopped
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1 tomato, cut into wedges
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Instructions |
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
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In a large bowl combine potatoes, celery and green onions.
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In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
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Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
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Originally Submitted
5/2/2008
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You can add this Dill Sour Cream Potatoes recipe to your own private DesktopCookbook.
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