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Bring this award-winning potato salad with you on picnics, to cookouts, and to barbeques. Dash of hot pepper sauce by Alice Shelagh McEachern 1 1/2 tsp. chili powder 2 lb. red potatoes, peeled, cooked, and cubed 1 1/2 cups cooked whole-kernel ... Read the entire article at Veg Cooking | |||
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