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John's Potato Salad Recipe
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2 lb Red skinned potatoes 1 tb Celery salt 1/2 c Green onion stems; cut up 1 tb Ground black pepper 2 c Sour cream 1/4 c Crumbled blue cheese 1 pn Dried celery leaves Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned.
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