Sunshine Salad

In 'Heirloom Cooking with the Brass Sisters'

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 6  waxy potatoes (about 3 lb.)
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup apple cider vinegar
• 1  tablespoon water
• 2  teaspoons salt (to taste)
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄3 cup  diced red bell pepper
• 1⁄3 cup  diced green bell pepper
• 1  cup  finely chopped celery
• 1 1⁄2 cups  finely chopped onions
• 3  large eggs, hard cooked and coarsely chopped
• 1⁄3 cup  coarsely chopped dill pickle
• 1⁄2 cup mayonnaise
• 1  tablespoon prepared yellow mustard
•  bell pepper, rounds for garnish (red and green)

Directions

1. Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
4. Cover and place in refrigerator to marinate at least 6 hours or overnight.
5. Stir and shake occasionally for even marinating.
6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
9. Store leftover potato salad covered in the refrigerator.