Potato Salad Recipe
Posted by: kusum jess on: July 3, 2009
RECIPE INGREDIENTS
| 4 1/2 pounds red-skinned potatoes |
1/3 cup canola oil |
1/4 cup Vineger
|
| 1 teaspoon salt |
| 1/2 teaspoon freshly ground black pepper |
| 1 1/4 cups mayonnaise |
| 1/4 cup dill pickle juice |
| 3 tablespoons coarse-grained Dijon mustard |
| 6 large hard-boiled eggs, chopped |
| 1 1/2 cups finely chopped green onions |
| 1 cup finely chopped celery |
| 3/4 cup chopped fresh parsley |
| 1/2 cup chopped dill pickle |
| 1/2 cup sliced pimiento-stuffed green olives |
|
|
|
DIRECTIONS
| Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside. |
| Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed. |
| Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate. |
DO-AHEAD TIP:
Salad can be prepared 1 day ahead. Keep refrigerated. |
|
Advertisement
Like this:
Be the first to like this post.
kusum jess
2tastyfood.com
2tastyfood.com
Tastyfood and Fitness
9
medwedguru.com
Medical mcqs
9
wellnessvisit.com
Medical Tourism in Malaysia
9
jalaybi.com
News abd Current Affairs
9
Recent Comments