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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In 'Heirloom Cooking with the Brass Sisters' Ingredients:
6 waxy potatoes (about 3 lb.) |
1/2 cup extra virgin olive oil |
1/4 cup apple cider vinegar |
1 tablespoon water |
2 teaspoons salt (to taste) |
1/2 teaspoon fresh coarse ground black pepper |
1/3 cup diced red bell pepper |
1/3 cup diced green bell pepper |
1 cup finely chopped celery |
1 1/2 cups finely chopped onions |
3 large eggs, hard cooked and coarsely chopped |
1/3 cup coarsely chopped dill pickles |
1/2 cup mayonnaise |
1 tablespoon prepared yellow mustard |
bell pepper, rounds for garnish (red and green) |
Directions:
1. Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
4. Cover and place in refrigerator to marinate at least 6 hours or overnight.
5. Stir and shake occasionally for even marinating.
6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
9. Store leftover potato salad covered in the refrigerator.
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