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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 28 |
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I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.âEthel Selway, Middletown, Delaware Ingredients:
12 medium potatoes |
1-1/2 cups vegetable oil |
1/2 cup plus 2-1/2 teaspoons white vinegar, divided |
4-1/4 teaspoons sugar, divided |
1 teaspoon salt |
1/2 teaspoon paprika |
8 celery ribs, chopped |
2 medium onions, chopped |
8 radishes, sliced |
2 medium green peppers, chopped |
5 hard-cooked eggs, chopped |
2-1/2 cups mayonnaise |
1 tablespoon milk |
1 tablespoon dijon mustard |
1/2 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
2. In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
3. Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat. Yield: 28-32 servings.
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