Old Fashioned Potato And Egg Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 8 medium potatoes, quartered
- 1⁄4 cup white wine vinegar
- 1⁄4 cup olive oil
- salt
- fresh black pepper
- 1 1⁄2 cups diced celery
- 1⁄4 cup finely chopped green pepper
- 2⁄3 cup chopped red onion
- 1⁄2 cup mayonnaise (low fat is fine)
- 3 tablespoons Dijon mustard
- 8 hard-boiled eggs, peeled and chopped
- 1⁄3 cup chopped fresh parsley
- 3 -4 radishes, sliced thinly
- paprika
directions
- Cook peeled potatoes until tender firm, about 20 minutes.
- Drain and dice potatoes- season with oil and vinegar while still warm.
- Season to taste with salt and pepper.
- Add vegetables.
- Mix mustard with mayonnaise and blend with potato mixture.
- Add eggs and parsley and toss again.
- Taste and adjust seasoning, adding more mayonnaise if needed.
- Garnish with radish slices and paprika.
- Cool,cover and refrigerate overnight.
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Reviews
-
Wow, this was a surprise! Have enjoyed oil and vinegar potato salads, as well as mayo-based ones; same goes for egg salads. But never all together at once. And it really worked. Used red wine vinegar (I know I would like the white wine vinegar too - next time) and a quarter of the Dijon, since what we have is very fresh and spicy, and it gave it a nice pungent flavor. Did not need to add any extra mayo. Everything blended so well here, yum yum. A new favorite.
-
May I say what a delicious potato salad this is. Out of all the recipes I looked at on zaar, I chose this one because of the oil n vinegar mix applied to the potatoes before everything else, which reduces the mayonnaise content. I used an entire medium yellow pepper in place of the green. Had it in the fridge for 6 hrs before I took it to a potluck. This recipe exceeded my expectations. Thanks, Kate in Ontario!
RECIPE SUBMITTED BY
Kate in Ontario
Milton, Ontario
I am an educational assistant at a High School in Oakville. I have 2 teenage boys with huge appetites.