Thursday, January 16, 2014

RED POTATO SALAD

3 lbs red potatoes
water
1/3 cup olive oil
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tsp dried oregano
1 tsp dry mustard
1 tsp salt
3 green onions, chopped
1/2 green bell pepper, chopped fine
2 tbsp chopped parsley
1/2 tsp freshly ground black pepper
salt to taste

Place the potatoes in a Dutch oven and add enough water to cover them. Bring the potatoes to a boil and cook 20 minutes or until tender but not mushy. Drain and cool.  Cut the potatoes into 1-inch cubes.

In a large mixing bowl stir together the oil, lemon juice, mayonnaise, oregano, mustard and 1 teaspoon salt, blending well.

Add the potatoes, onion, bell pepper, parsley, and freshly ground black pepper.  Add more salt, if desired. Toss gently to coat.


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