This looks very tasty and I'm gonna char some taters tonight to make potato salad tomorrow
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I had to make some substitutions - didn't have a whole red bell pepper to roast, didn't have dill pickles so I used dill pickled okra, and I'm letting it marinate in its sauce because it's a bit on the tangy end right now. Gonna possibly add some diced sweet pickled jalapenos to try to balance the tart out a bit.
still no regrets
