Submitted By: Wendell Smith
Prep. Time: 4:30
med. red-skinned potatoes - scrubbed, cut into 1"
2 hard boiled eggs - peeled, chopped
1 cup mayonnaise - low-fat okay
3 Tbls. dried parsley flakes
2 Tbls. grated onion
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 tsp. granulated sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. black pepper
paprika - for garnish
-Boil potatoes in water until tender when tested with a fork.
-While potatoes cook, beat together all remaining
ingredients; set aside.
-Drain boiled potatoes, place in a large bowl, and allow
to cool slightly.
-Slowly pour prepared mixture over cooled potatoes and
stir to coat.
-Sprinkle with a little paprika, cover, and refrigerate for at least 4
hours before serving.
Make It A Meal: Serve with
and Zucchini Slaw.
Other Potato Salad recipes on this site:
what can I say? Another good
recipe! Delish! Its a
I decided to learn how to make
potato salad, and did a search on the net. I came to this
recipe and it looked good. I made it and am now passing
out the recipe to my co-workers. It was one of the best
potato salads I have tasted. Definitely a keeper!
This potato salad had rave
reviews at the 4th of July picnic. Perfectly paired
Just wanted to let you know that
this recipe is my new favorite potato salad recipe, and believe me I've
tried lots...I made this for a BBQ and everyone absolutely loved it,
thanks for a great one!!!
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