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Poppy Seed Potato Salad - 2nd Prize 1996


Yield: Makes 6 servings.


  • 1/4 cup olive oil
  • 6 tablespoons frozen apple-juice concentrate, thawed
  • 1 tablespoon cider vinegar
  • 1 large clove garlic, pressed
  • 1 tablespoon currants
  • 1 tablespoon diced red onion
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarsely ground black pepper
  • 3 bunches watercress, coarse stems removed, torn into bite-size pieces
  • 1 head radicchio, torn into bite-size pieces
  • 1/3 cup chopped fresh parsley
  • 6 medium red-skinned potatoes, cooked, each cut into 6 wedges
  • 2 red-skinned apples, cored and sliced
  • 3 strips bacon, cooked until crisp, crumbled
  • 1/4 cup sliced almonds
  • lemon twists for garnish (optional)


COMBINE DRESSING ingredients; mix until well blended. Combine the watercress, radicchio, and parsley with half the dressing. Arrange on 6 salad plates. Toss the potatoes and apples with the rest of the dressing. Place on top of greens. Top with bacon and nuts. Garnish with lemon twists, if desired.

Additional Notes:

Submitted by Roxanne E. Chan
Updated Thursday, March 6th, 2008
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