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Mariellen's Potato Salad

6 medium potatoes (2 pounds) unpeeled

1/2 cup mayonnaise

1/4 cup milk

2 tsp. cider vinegar

2 tsp. minced onion (dehydrated)

1-2 tsp. prepared mustard

1/2 tsp. salt

1/8 tsp. coarsely ground black pepper

2 large celery stalks, thinly sliced

Lettuce leaves

Wash the potatoes and pierce them with a knife once or twice to allow moisture to escape. Place potatoes in the preheated solar cooker and let bake at 350° until tender (about 1 hour). Allow potatoes to cool, then peel and cut into bite-sized chunks.

In a large bowl, whisk together the mayo, milk, cider vinegar, onion, mustard, salt & pepper. Mix well.

Add the potatoes and the celery to the mayonnaise mixture. Toss gently to coat. Line a bowl or platter with lettuce leaves and serve.


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