Down Home Potato Salad recipe

[Guest guest]

This is my second favorite potato salad next to the one

containing a lot of mayo. Hope you will give this one a try

 

Down Home Potato Salad

 

1 1/2 Pounds Unpeeled Potatoes scrubbed

Water to boil

3 Tablespoons Olive oil

2 Tablespoons Lemon juice

2 Tablespoons White wine or apple juice (I use apple juice)

2 Tablespoons Dijon mustard

1/2 Teaspoon Salt

2 Hard-cooked eggs finely chopped (I use the whites only)

1 Cup Celery, finely diced

1/4 Cup Shallots or onion, finely chopped ( I mix the two)

1/4 Cup Green or sweet red pepper, Finely chopped (I use red)

2 Tablespoons Sweet or dill pickle relish

 

Cook potatoes in water to cover until tender but not mushy, about 30 minutes.

Drain and cool thoroughly. Peel potatoes and cut into 1-inch cubes.

Place in mixing bowl. Whisk olive oil with lemon juice, white wine,

mustard and salt. Pour over potatoes.

Add chopped eggs, celery, shallots, green pepper and pickle relish.

Mix thoroughly. Cover and refrigerate several hours pr overnight to blend in

flavors.

 

 

 

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