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Paganini's Pantry

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Cranberry Potato Salad

. Posted in Paganini's Pantry

Cranberry Potato Salad


2 lbs. new red potatoes, washed

1 red onion, quartered

2 Tbsp. olive oil

1 Tbsp. course sea salt

2 tsp. fresh thyme, minced

1/2 cup dried cranberries

4 celery stalks, cut small on a diagonal

1/2 cup real mayonnaise

3 Tbsp. Dijon mustard

1 tsp. horseradish

Salt and pepper to taste



Wash, dry, and quarter small potatoes. To be sure potatoes will be cooked, you can also par cook them whole in boiling water for 4 minutes.    Brush potatoes and onion with olive oil.  Sprinkle with coarse seal salt.  Grill potatoes and onion. Quarter potatoes and chop onion into small pieces.  Toss together all other ingredients Adjust mayonnaise, mustard, and horseradish to taste.  Serve cold or warm.

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