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German Roasted Potato Salad

INGREDIENTS:1 lb. bacon, ¼ in. dice
8 oz. red onion, ¼ in. dice
80 oz. Simplot Rosemary Roasted Reds, thawed
2 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
4 oz. cider vinegar 2 Tbsps. mustard, whole grain 4 oz. dill pickles, ¼ in. dice 2 oz. green onion, choppedDIRECTIONS:1. Cook bacon in a large skillet over medium high heat until almost crisp.
2. Add the red onion and Rosemary Roasted Redskins; continue cooking another 9 to 10 minutes.

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