PICNIC POTATO SALAD RECIPES RECIPES

Steps:

• Scrub potatoes. Cut in half if large.
• 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.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• 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.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

Steps:

• Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.
• Combine potatoes and eggs.
• Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.