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This recipe is by Jill Van Cleave from Cooking Pleasures magazine. This picnic-perfect salad is imbued with nice smoky flavor, achieved by grilling the potatoes. Chile peppers give it a slight kick, but the heat is tempered by the cool sour cream dressing. The is best served the day it is made. This will take longer than 36 minutes with heating the grill, especially if you have a charcoal grill like me, and cooling time.
Units: US | Metric
Serving Size: 1 (182 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar