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This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
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This is a wonderful cold pasta salad with ham, hard cooked eggs, Swiss cheese, and peas. Tossed with a creamy, spicy dressing, this salad is also great with macaroni, rotini, or your favorite shaped pasta.