Daybreak 5/28/09: Chef Yancy Roush's Layered Red Skin Potato Salad


5 red skin potatoes (Cooked & Cubed)
1 cup salad dressing
1 tablespoon Dijon Mustard
1 tablespoon vinegar
2 tablespoons sugar water
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon pepper
1/2 teaspoon celery seed
1 cup bacon (cooked & diced)
2 cups shredded cheddar cheese


To make dressing add salad dressing, mustard, vinegar, sugar, salt, pepper, garlic, celery seed.

Mix in large bowl potatoes and dressing.

Add pimentos and potatoes, layered in bowl with bacon,cheddar cheese and chives.

Enjoy a hearty potato salad this summer!
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