 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
Potato salad is one of the most popular salads for picnics and BBQ's but it is also versatile and an easy dish for summer potlucks and informal luncheons. This potato salad has a subtle back taste of vinegar but is creamy and crunchy at the same time. Ingredients:
4 medium sized potatoes |
3 hard boiled eggs; cut into 8 pieces each |
1 small diced yellow onion |
1 cup diced celery |
4 t vinaigrette (recipe below) |
1 t minced parsley |
1 tsp1/2 tsp cayenne |
mayonnaise |
sliced hard boiled eggs, sliced pimento and paprika for garnish |
vinaigrette |
1/2 tsp dry mustard |
1/2 tsp salt |
1/4 tsp pepper |
4 t red wine vinegar |
8 t extra virgin olive oil |
combine and whisk thoroughly. |
Directions:
1. Scrub potatoes in their jackets with a veggie brush.
2. Place in lightly salted cold water and boil whole in their jackets for 20 minutes; test for doneness.
3. Potatoes should not be mushy but not too hard either.
4. When done, drain and allow to cool.
5. When potatoes are cold enough to handle, cut into 1/2 inch cubes.
6. Place diced potatoes in a bowl and add all ingredients except for the mayonnaise, tossing gently with a fork.
7. Chill for 3 to 4 hours.
8. Add mayonnaise by tablespoon until creamy.
9. Garnish just before serving with sliced hardboiled eggs, sliced pimento and a sprinkling of paprika.
|
|