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Potato Skins With Potato Salad


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4 medium russet potatoes, 12-14 ounces each

2 tablespoons corn oil or peanut oil

-- Kosher salt and freshly ground black pepper

1 bunch scallions

1 garlic clove

2 tablespoons sherry vinegar

1/3 cup plus 2 tablespoons olive oil

1/4 cup red wine vinegar

1 medium red cabbage, cored and shredded

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