Sunday, June 20, 2010

Potato Salad for Father's Day Cook-out ...

We celebrated Father's Day in grand style with a cook-out at our daughter and son-in-law's house today. Son-in-law Chris did the honors at the grill, preparing his specialty corn-on-the-cob and burgers. I contributed potato salad. I combined ingredients from several different recipes and came up with a new version of the old standby.

Creamy Red Potato Salad
(Serves 8)
3 pounds small red potatoes, skin on, cut in fourths
4 hard-boiled eggs, chopped
1 bunch green onions, thinly sliced
1 small green pepper, chopped
3 celery stalks, chopped
1/3 cup whole-grain mustard
1 tablespoon red wine vinegar
1 cup mayonnaise
1/2 tsp. celery seed
1/2 tsp. pepper
4-6 slices bacon,crumbled (optional)
Snipped fresh parsley
Place potatoes in a large pot of boiling salted water. Cook about 15 minutes, until potatoes are easily pierced with a fork. Drain; cool slightly. Hard boil eggs, cool and chop. Place potatoes in a large bowl. Add eggs, green onion, green pepper, celery, crumbled bacon and parsley. In a separate bowl, mix mustard with vinegar, mayonnaise, celery seed and pepper. Pour over potatoes and gently stir to mix. Serve chilled. This tastes best if made the day before so the flavors can meld overnight!

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