Sunday, April 20, 2008

Tater Salad

This is a great staple potato salad recipe. You can add all kinds of stuff to it. And you don't have to feel to guilty about eating it. There is only 2 tablespoons of mayo in it. And this stuff only gets better the longer it sits in the fridge.

12 cups cubed red potatoes
1 green bell pepper, chopped
1/2 red onion, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 Tbsp Dijon mustard
2 Tbsp mayonnaise
1 1/2 tsp kosher salt
A few grinds black pepper

In a large pot of boiling water, cook potatoes until fork tender, about 10 minutes. Drain and pour into a large bowl. Add bell pepper and onion. In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate until serving.

Yields 8 servings.

Things you could add to this: Green onions, radishes, celery, hard-boiled egg, olives (green or black), ANYTHING.

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