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Craig Claiborne
Goldsboro Potato Salad
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Preparation info
Yield:
8
or More Servings.
Difficulty
Easy
Appears in
Craig Claiborne's Southern Cooking
By
Craig Claiborne
Published
1987
About
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Recipes
Contents
Ingredients
6
potatoes
(about
1¾
pounds
)
Salt
to taste, if desired
3
hard-cooked eggs
Americas
United States
Side dish
Vegetarian
Gluten-free
Method
Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to the boil and cook until quite tender when tested with a fork. Drain and let cool.
Peel the potatoes and cut into
½
-
inch
cubes. Put into a bowl.
Coarsely chop the eggs and add to