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    • Susan

      citrus ponzu and smoked olive oil ... we need to angle towards whole foods soon!

    • Dana Moore

      potatoradishing Red Potato Salad with Scallions & Radishes serves 6 or more 4 pounds small red potatoes, quartered 1/2 pound radishes, thinly sliced 2 bunches green onions, green parts only, thinly sliced 1/4 cup smoked olive oil 3 tablespoons (or more to taste) ponzu Kosher salt and freshly ground black pepper Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot. Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature. Note: If making this ahead, do not stir in the radishes until ready to serve. Slice them and keep in the refrigerator in a bag or container with ice water. Drain and add to salad just before serving.

    • Kaitlyn Mosley

      10 Easy Side Dishes to Go With Any Meal

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