Red-Skinned
Potato Salad

Submitted By: Wendell Smith
Prep. Time: 4:30
Serves: 4-6
4-5
med. red-skinned potatoes - scrubbed, cut into 1"
cubes
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
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-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
BBQ Ribs
and Zucchini Slaw.
Other Potato Salad recipes on this site:
(4) Visitor
Comments:
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what can I say? Another good
recipe! Delish! Its a
definite keeper!
-
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
with BBQ!
-
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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