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Grilled Potato Salad

No peeling or boiling is necessary for this delicious salad: toss whole red potatoes with olive oil and grill until tender. Slice into quarters and dress the potatoes with a cider vinaigrette, crumbled bacon, green onions, and parsley for freshness. Serve while still warm or at room temperature. Leftovers are great cold, too. Get the recipe for Grilled Potato Salad.

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