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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Joann Haynes’ Potato Salad

(Mercury News, June, 2008)

8  medium Yukon Gold or white potatoes   1/2   red bell pepper, cut into small pieces   3   boiled eggs, chopped into small pieces, with a few slices reserved for garnish   2   tablespoons sweet pickle
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