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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I found this recipe in the Plain Dealer Sunday Magazine section. We tried it and liked it. It is a little different than normal potato salad. I personally will use less mayonnaise next time because I like my potato salad drier. Cooking time reflects time in refrigerator Ingredients:
1 1/4 lbs red potatoes |
3 large hard-boiled eggs, coarsley chopped |
1/4 cup chopped red onion |
1/4 cup chopped dill pickles |
1/4 cup bottled vinaigrette dressing (don't use balsamic) |
1/2 teaspoon fresh dill weed or 1/4 teaspoon dried dill weed |
1/2 teaspoon salt |
1 cup mayonnaise |
Directions:
1. Boil whole unskinned potatoes until tender.
2. Remove the potatoes from heat and dice them roughly.
3. Coat the potatoes with the vinaigrette dressing and let the potatoes cool.
4. Mix potatoes gently with all other ingredients.
5. Refrigerate for serveral hours before serving.
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