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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Relate Jesse and Anne Foust from Bluefield, West Virginia, We like to make this chunky salad the day before to let the flavors mellow. Ingredients:
2 pounds red potatoes, cubed |
1/2 cup italian salad dressing |
1 cup chopped celery |
1/2 cup chopped green pepper |
1/2 cup chopped red onion |
1/2 cup thinly sliced radishes |
1/4 cup minced fresh parsley |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
1/2 cup mayonnaise |
1-1/2 teaspoons dijon mustard |
1/4 teaspoon sugar |
Directions:
1. Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
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