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August 31, 2011
Confetti Potato Salad
Memorable Salads
Prep time:
28 minutesChill time :
2 hours“When Grandma took this flavorful salad to a potluck, the bowl always came home empty.”
Ingredients
Serves 8
- 2 1/2 pounds unpeeled medium potatoes
- 1 cup chopped red bell pepper
- 1 cup sliced pitted black olives
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1 tablespoon Dijon-style mustard
- 1/4 cup cider vinegar
- 2 tablespoons chopped red onion
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Leaf lettuce, optional
Directions
1
Combine potatoes with enough water to cover in a large saucepan. Bring to a boil. Boil until tender, about 20 minutes; drain well. Cool until easily handled.
2
Peel and coarsely chop potatoes. Combine potatoes, bell pepper, olives and peas in a large bowl and mix gently.
3
Combine mayonnaise and the Dijon-style mustard in a small bowl and mix well. Stir in vinegar, onion, celery seeds, salt and pepper.
4
Add mayonnaise mixture to potato mixture and toss gently to coat.
5
Chill the potato salad, covered, in the refrigerator for 2 hours.
6
Line a serving bowl with leaf lettuce. Spoon the potato salad into the lettuce-lined bowl.
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Grandma's Secret Tip
Grandma's Secret Tip
Over the years Grandma learned what foods needed special treatment to taste best. She found that this special potato salad tastes best after being chilled for a few hours, and the texture is best if it is served on the day it is made. So she made it the morning of the day she planned to serve it.
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