Creamy Potato Salad


2 large eggs, hard boiled
1/3 cup white wine vinegar
1/3 cup corn oil
1 tsp salt
½ tsp freshly ground black pepper
10 medium boiling potatoes (about 3 pounds)
1 medium onion, chopped finely
½ medium red bell pepper, seeded and chopped finely
½ medium green bell peppper, seeded and chopped finely
2 ribs celery, diagonally cut into thin slices
½ cup mayonnaise
salt and pepper to taste

1. In a large bowl, whisk together vinegar, oil, salt and pepper. In a large pot, cover potatoes with salted cold water by 2 inches and simmer until just tender, 25-30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into ¾-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing)

2. Add onions, peppers and celery to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at room temperature.

Servings: 8

Cooking Tips
*Ok to sub scallions for onion, and try using white wine vinegar in place of red wine vinegar.

Recipe Source: Gourmet

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