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Creamy Marinated Potato Salad

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Creamy Marinated Potato Salad

Salad

                            1 1/3                                             
                            lb small red potatoes (8 to 12 potatoes)                                             
                            3                                             
                            tablespoons cider vinegar                                             
                            1/2                                             
                            teaspoon salt                                             
                            4                                             
                            eggs                                             
                            8                                             
                            medium green onions, sliced (1/2 cup)                                             
                            1                                             
                            medium stalk celery, sliced (1/2 cup)                                             
                            1                                             
                            small red bell pepper, coarsely chopped                                             

                Dressing

                            3/4                                             
                            cup mayonnaise or salad dressing                                             
                            1/4                                             
                            cup sour cream                                             
                            1                                             
                            teaspoon sugar                                             
                            2                                             
                            teaspoons prepared horseradish                                             
                            2                                             
                            teaspoons yellow mustard                                             
                            1/4                                             
                            teaspoon coarse ground black pepper           
 
In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
 
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
 
 
             
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