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RECIPES:
SIDE
DISHES - RICE and POTATO
Creamy Potato Salad
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Creamy
Potato Salad |
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Different and
delicious..
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2
large |
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eggs, hard boiled |
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1/3
cup |
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white wine vinegar |
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1/3
cup |
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corn
oil |
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1
tsp |
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salt |
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½
tsp |
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freshly ground black pepper |
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10
medium |
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boiling potatoes (about 3 pounds) |
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1
medium |
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onion, chopped finely |
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½
medium |
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red
bell pepper, seeded and chopped finely |
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½
medium |
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green bell pepper, seeded and chopped
finely |
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2
ribs |
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celery, diagonally cut into thin slices |
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½
cup |
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mayonnaise |
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salt
and pepper to taste |
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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) |
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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. |
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Servings: 8 |
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Cooking Tips |
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*Ok to sub scallions
for onion, and try using white wine vinegar in place of
red wine vinegar. |
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Recipe Source |
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Gourmet |
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