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PURPLE POTATO SALAD

3 lbs purple potatoes
6-8 ounces crumbled blue cheese
1/2 cup fresh garlic chives, finely chopped
1 cup chopped walnuts
1 cup sour cream (you may want more to make salad moist enough)
1/4 cup mayo
S & P to taste
1/2 cup chopped white onion
1/4 cup celery leaves & tiny stems, chopped

Wash potatoes and place in pot with enough salted hot water to cover. Bring to a boil and cook until potatoes can be pierced with a sharp knife, about 10-12 minutes. Drain and let cool enough to handle. Depending on size, quarter or half them.

In a large bowl, combine blue cheese, chives, walnuts, sour cream, mayo, S & P, onions and celery. Mix together. Then add potatoes and blend thoroughly, using a wooden spoon so as not to break up potatoes. Refrigerate overnight before serving.

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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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TWO FREE NOVELLAS


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
        iBooks             | Kobo                          








 

 
 

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