Picnic Potato Salad
- Ready In:
- 2 1⁄2 lbs new potatoes (10 medium)
- 10 large radishes, thinly sliced
- 2 celery ribs, finely diced
- 6 green onions, chopped or 1/2 sweet onion, finely chopped
- 1 red pepper (optional)
- 1⁄2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
- 1⁄4 cup vinegar (or to taste)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup vegetable oil
- 2 tablespoons fresh parsley, chopped (optional)
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4ï¿½ slices. Add to veggies in the bowl.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Join The Conversation
Just finished making this in a half amount before the heat of the day really sets in and, of course, had to sample. Yum! I used veggie pepperoni in it and (for me) that is excellent and a lot healthier. I'll be taking some of this to work for lunch today and there is plenty left in the fridge for tonight :D
I love this kind of Potato Salad! I have been making it for years, although I make mine just a little bit different. <br/><br/>I do not use bacon, or pepperoni. I DO use onion sliced thinly, green pepper, cucumber and radishes. I also use oil and vinegar, AND Italian spices, (oregano) salt and pepper. YUMMY! To die for! (I sort of made up my own recipe after having this at a neighborhood dinner buffet restaurant years ago.)
This was a really good potato salad. I especially liked how light it tasted without all that heavy mayonaise in it. I took kiwidutch's advice, and cut the vinegar down a bit. I also had some red pepper and put that in as well. We left out the radishes because the kids were eating it and I thought they'd be a bit hot for them. Thanks so much for sharing. Made for PRMR- June 2010
When making this recipe I didn't peel the potatoes (since I like eating potato skins!) & opted out of including the pepperoni, but other than that they recipe was followed (Ah, yes, but I did get generous with the mustard!) ~ & we had A GREAT TASTING POTATO SALAD, willingly shared with my veggie son & DIL! [Tagged, made & reviewed in Please Review My Recipe]
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