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1/4 c. cider vinegar
1/4 c. vegetable oil
1 tsp. salt
1 tsp. caraway seed
4 c. warm cooked cubed
1/2 c. shredded carrots
1/4 c. chopped onion
1/4 c. minced fresh parsley

In a large bowl, mix well vinegar, oil, salt, pepper and
caraway seed. Add potatoes, carrots, onion and parsley; toss
gently to coat. Cover and chill several hours or overnight.
Makes 4 to 6 servings.

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