Picnic Potato Salad

piątek, 31 stycznia 2014

Picnic Potato Salad

Time: 1 hrs

Ingredients

  • 2 1/2 lbs new potatoes (10 medium)
  • 10 large radishes, thinly sliced
  • 2 celery ribs, finely diced
  • 6 green onions, chopped or 1/2 sweet onion, finely chopped
  • 1 red pepper (optional)
  • 1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)

Directions

  • 1 Scrub potatoes. Cut in half if large.
  • 2 In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • 3 Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • 4 Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • 5 Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • 6 Add finely diced celery and chopped green onions or sweet onion to bowl.
  • 7 Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • 8 Peel cooled potatoes.
  • 9 Cut potatoes into 3/4 inch cubes or 1/4\u00ef\u00bf\u00bd slices. Add to veggies in the bowl.
  • 10 Dressing:.
  • 11 In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • 12 Gradually whisk in oil until blended.
  • 13 Stir in parsley, if using.
  • 14 Pour dressing over potato mixture.
  • 15 Gently toss to coat well.
  • 16 Taste and adjust seasonings.

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