Potato Salad
From fewls 13 years ago
- 4 hours to make
- Serves 6
Potato salad is one of the most popular salads for picnics and BBQ's but it is also versatile and an easy dish for summer potlucks and informal luncheons. This potato salad has a subtle back taste of vinegar but is creamy and crunchy at the same time.
Ingredients
- 4 medium sized potatoes shopping list
- 3 hard boiled eggs; cut into 8 pieces each shopping list
- 1 small diced yellow onion shopping list
- 1 cup diced celery shopping list
- 4 T vinaigrette (recipe below) shopping list
- 1 T minced parsley shopping list
- 1 tsp1/2 tsp cayenne shopping list
- mayonnaise shopping list
- Sliced hard boiled eggs, sliced pimento and paprika for garnish shopping list
- vinaigrette shopping list
- ½ tsp dry mustard shopping list
- ½ tsp salt shopping list
- ¼ tsp pepper shopping list
- 4 T red wine vinegar shopping list
- 8 T extra virgin olive oil shopping list
- Combine and whisk thoroughly. shopping list
How to make it
- Scrub potatoes in their jackets with a veggie brush.
- Place in lightly salted cold water and boil whole in their jackets for 20 minutes; test for doneness.
- Potatoes should not be mushy but not too hard either.
- When done, drain and allow to cool.
- When potatoes are cold enough to handle, cut into ½ inch cubes.
- Place diced potatoes in a bowl and add all ingredients except for the mayonnaise, tossing gently with a fork.
- Chill for 3 to 4 hours.
- Add mayonnaise by tablespoon until creamy.
- Garnish just before serving with sliced hardboiled eggs, sliced pimento and a sprinkling of paprika.
People Who Like This Dish 3
- mandymoore Wiggins, Ms
- clbacon Birmingham, AL
- fewls Helotes, TX
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