This wonderful potato salad was prepared with red potatoes from Chris’ Menard’s friend Joe” Potato Brumbaugh“.
Red potatoes provide Vitamin C, vitamin B6, potassium, iron and dietary fiber. Eaten with the skins on, even higher in fiber.
This recipe is a Paula Deen recipe adapted a little to my own taste.
Also, take note of the new silicone lid that I found..it’s great. For more info visit Kit’s Test Kitchen!
12 cups cubed red potatoes
1 med green pepper, diced
1/2 cup minced red onion
2-3 green onions, sliced
1/2 cup EVOO
1/3 cup red wine vinegar
2 Tbsp Dijon mustard
2 Tbsp mayonaisse
1 1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
Cook potatoes, covered in boiling water, 10 minutes or til tender, drain well and cool.
In large bowl, combine potatoes, bell pepper and onions. In small bowl combine rest of ingredients and whisk together. Pour dressing over potatoes using as much or as little as you like, tossing gently to coat. Cover and refrigerate.