Zesty Catalina Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Perk up the flavor of a summertime favorite side by marinating the warm, cooked potatoes in prepared salad dressing overnite. I used Yukon Gold potatoes and Zesty Catalina dressing, but Russets and Italian Dressing or even Ranch would be delicious too. Read more . Don't forget the smoked paprika garnish! Ingredients:
4-6 medium yukon gold or russet potatoes, peeled and cubed |
2-3 tablespoons zesty catalina salad dressing |
3 hard-cooked eggs, chopped |
1/2 cup onion, chopped |
1/3 cup celery, chopped |
1/4-1/2 cup sweet pickle relish |
1/2 cup mayo |
1-2 tablespoons yellow mustard |
1/4-1/2 teaspoon salt |
black pepper to taste |
smoked paprika |
fresh parsley |
Directions:
1. Cover potatoes with cold water, bring to boil, reduce heat and simmer until fork tender. Drain well. Place in a large bowl and toss lightly with Catalina dressing. Refrigerate overnite (or until cold).
2. To make the dressing, whisk ingredients (mayo, mustard, s&p) together until smooth.
3. To assemble the salad, add chopped eggs, onion, celery and pickle relish to the potatoes. Fold in the dressing being careful not to break up the potatoes. Chill at least an hour before serving.
4. Garnish liberally with smoked paprika and parsley.
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