Thursday, July 21, 2016

Red Potato Salad

Red Potato Salad
(8-12 servings)


2 ½ lb. medium Red Potatoes
2/3 cup Canola Oil
1/3 cup Red Wine Vinegar
2 tbsp. Dijon Mustard
¾ tsp. Salt
½ tsp. Dill Weed
¼ tsp. Garlic Powder
¼ tsp. Black Pepper
2/3 cup Mayonnaise
2/3 cup Sour Cream
2 cups medium Radishes, halved and sliced
2/3 cup Green Onions, thinly sliced
½ cup Fresh Parsley, minced
4 large Fresh Eggs, boiled, peeled and coarsely chopped


Wash and slice potatoes into ¼ inch slices.  Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 15-18 minutes or until tender.  Transfer potatoes to a large mixing bowl.  In a small bowl, whisk together the ingredients from canola oil to black pepper.  Pour this mixture over the warm potatoes and gently toss to coat.  Cool slightly before covering and refrigerating until mixture is chilled.  Next, in a small bowl, combine mayonnaise and sour cream.  Stir in the radishes, onions and parsley.  Add the mixture to the potato mixture and mix gently.  Place in an appropriate serving bowl, top with the eggs, cover and refrigerate until chilled.  Serve when ready.

Note:               For a little different look, you could dice or wedge the potatoes instead of slicing before cooking.

Ideas for Future Efforts

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