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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My 'signature' potato salad. We have this atleast once a week over the summer with simple, grilled suppers. Ingredients:
2 lbs potatoes |
4 tablespoons olive oil |
1 tablespoon dill vinegar or 1 tablespoon white wine vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon sweet paprika |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 cup minced green bell pepper |
1/2 cup minced red bell pepper |
1/2 cup minced celery |
3/4 cup minced onion |
1/4 cup minced dill pickles |
1 clove minced garlic |
1 1/2 cups sour cream |
2 hard-boiled eggs, chopped |
Directions:
1. Boil the potatoes in salted water for 25 minutes, or until just tender.
2. Drain, let cool enough to be handled and peel.
3. Cut into 1/2 inch slices and put in a large bowl.
4. Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss.
5. Let salad marinate, loosely covered and at room temperature, for 1 hour.
6. Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste.
7. Chill salad, covered, for 2 hours or overnight.
8. Serve at or close to room temperature.
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