June 14, 2012 • Page Image 103
…>> sponsored by BU SCE'S Ftes4 rev-W.4444er Michi REDSKIN POTATO SALAD WITH F-'EP:TAS Salad: 21/2 lbs. small redskin potatoes, halved 1 /4 cup red wine vinegar 1 /2 cup chopped red or Bermuda onion 1 /2 cup pepitas or shelled squash seeds 1 /2 cup chopped celery salt to taste freshly ground black pepper to taste water over high heat, and bring to a boil. Reduce heat to simmer, and cook for about 15-20 minutes, until the potatoes are just...…

















































