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Easy Potato Salad

In saucepan, combine 1 pounds small red potatoes and enough water to cover. Heat to boiling; reduce heat and simmer until potatoes are fork-tender, about 15 minutes. Rinse under cold water and drain well. Cut potatoes into 1-inch chunks and place in bowl; stir in 1/3 cup bottled creamy Italian dressing, teaspoon salt, and cup chopped fresh basil. Makes 6 servings.
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