In article >,
The Ranger > wrote:

> On Fri, 23 Dec 2005 09:42:09 -0800, Ranee Mueller
> > replied:
> > Around the 4th of July, I make a red white and blue potato
> > salad with mixed potatoes. They stay red and blue and
> > white. I use a vinaigrette, rather than a mayonaise based
> > dressing, and it is very cool looking.
>
> So how do you keep the potatoes from "bleeding" into the
> vinaigrette or mayo?

I didn't know you had to do anything special to keep it from doing
so. It might be like those cartoons walking on air until they look
down. Now, the next time I make this, it will bleed all over the place.



Regards,
Ranee

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