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This delicious recipe comes from an old Better Homes and Gardens paperback cookbook that I had to buy for a college-level foods class that I took in the early 80's. I never see the recipe anymore in the BH&G cookbooks, so I thought I'd put it here for reference and to share. It always gets rave reviews and requests for the recipe. I usually make it without the sweet pickle, but it's good either way. I also leave the more tender bits of skin on the potatoes instead of peeling as described.
Units: US | Metric
Serving Size: 1 (194 g)
Servings Per Recipe: 8