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POTATO SALAD WITH CAPERS AND LEMON DRESSING

2 1/2 lbs russet potatoes (5-6 medium large potatoes)
2 medium white onions chopped finely
4-5 large hard-boiled eggs, chopped
1/2 cup capers, drained
1 cup mayo
Grated zest of one lemon
1/4 cup juice of lemon (never use bottled lemon juice)
2-3 tbls chopped fresh dill, or more to taste
Salt & Pepper

Scrub potatoes and place in pot of salted water so they're submerged. Cover lightly and cook until they come to a boil. Reduce heat to medium and continue cooking until they feel firm but tender when forked. Drain. Allow to cool slightly, then pull off skins while they are still warm. Slice potatoes thickly into a large mixing bowl. They will break up more when you stir in other ingredients.

Add onions, eggs and capers. In a small bowl, beat together mayo, lemon zest and juice. Pour over potato mixture and use a wooden spoon to blend gently. Add dill and salt and lots of fresh ground pepper. Blend until all ingredients are mixed.

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
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