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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 6 |
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The potatoes are cooked, then marinated in an italian dressing mixture for extra flavor. Not sure where this came from - could have been a cookbook I had early in the 1980's. Ingredients:
2 lbs potatoes, peeled |
1/4 cup finely chopped onion |
1 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup mayonnaise |
3 tablespoons prepared mustard |
1/2 cup chopped celery |
12 slices cooked bacon |
1/2 cup sliced black olives (optional) |
1/3 cup parmesan cheese (optional) |
1/2 cup thinly sliced radish (optional) |
1/2 cup chopped green pepper (optional) |
1/2 cup peas, cooked (optional) |
1/4 cup pimiento (optional) |
6 hard-cooked eggs, coarsely chopped |
paprika, to garnish |
1/2 cup vegetable oil |
2 tablespoons lemon juice |
2 tablespoons white vinegar |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon dry mustard |
1/4 teaspoon onion powder |
1/4 teaspoon paprika |
1/4 teaspoon dried oregano |
1 pinch dried thyme |
1 garlic clove, crushed |
Directions:
1. Boil 1 of salted water in a sauce pot. Add whole potatoes. Boil, reduce heat. Cover pot and cook until tender 30-35 minutes. Drain and cool.
2. Prepare italian dressing mixture. Cut potatoes into cubes or slices. Stir in onion, italian dressing, salt and pepper. Cover and refrigerate at least 2 hours.
3. Combine mayonnaise, mustard, bacon, celery, and optional ingredients. (This can be done ahead of time and refrigerated).
4. Just before serving, drain potatoes if necessary. Toss potatoes with mayonnaise mixture. Gently stir in eggs. Sprinkle with paprika.
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