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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I make this a lof for buffets and pot luck dinners. Since there is no mayo, it can stand at room temperature longer than an salad with mayo. Ingredients:
10 large baking potoatoes, peeled and cubed |
4 tablespoons red wine vinegar |
1 cup vegetable oil |
1 tablespoon dijon mustard |
2 cloves garlic, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt to taste |
1 red onion, diced |
2 cups celery, thinly sliced |
Directions:
1. Cook potatoes in boiling salted water just until fork tender but not mushy .
2. Drain.
3. Whisk together vinegar, oil, mustard, garlic, basil, oregano and salt to taste. Pour over potatoes and toss to coat.
4. Let stand 30 minutes.
5. Add onion and celery. Toss to combine.
6. Serve at room temperature or chill for later use.
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