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Category: Side Dish
All-American Potato Salad - TastyPlanner.com
Chef: Bruce Stone
The best potato salad I have ever had.
Recipe Source: Cooking.com
Ingredients
4 1/2 pounds red-skinned potatoes
1/3 cup canola oil
1/4 cup vinegar
1 teaspoon salt
1/2 teaspoon Freshly ground black pepper
1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard boiled eggs chopped
1 1/2 cup finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsely
1/2 cup dill pickle
1/2 cup sliced pimento-stuffed green ollives
Instructions
Working in 3 batches, cut potatoes into 3/4 inch cubes and steam until tender, about 10 minutes. Set aside
Meanwhile whisk oil, vinegar, salt, and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
Stir mayonnaise, pickle juice, and mustard in another bowl to blend. Add all remaining ingredients and reserved potato mixture;toss to coat.
Season to taste with salt and pepper. Cover and refrigerate.
DO-AHEAD TIP: Salad can be prepared 1 day ahead. Keep refrigerated.
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