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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A bit of a different spin on the usual potato salad. Easily doubled for a crowd. Ingredients:
3 pounds yukon gold potatoes, peeled and cut in large dice |
1 cup kraft catalina salad dressing |
1/4 cup red onion, diced |
1/4 cup celery, diced |
1/4 cup black or green olives, sliced |
1/2 cup mayonnaise |
1/4 teaspoon seasoned salt |
ground black pepper to taste |
4 hard cooked eggs, diced |
Directions:
1. Cook potatoes in boiling salted water just until tender. Drain.
2. While warm, combine potatoes and Catalina salad dressing. Toss gently to coat.
3. Cover and chill several hours or overnight.
4. Combine chilled potatoes with onion, celery and olives.
5. Gently fold in eggs.
6. Add mayonnasie, seasoned salt and pepper. Toss.
7. Serve or chill.
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