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Red Bliss Potato Salad Recipe

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This recipe for Red Bliss Potato Salad, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds unpeeled red skinned potatoes cut in 2 inch chunks
3 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup chopped sweet onion
1/2 cup mayonnaise, more if necessary
1/2 cup chopped fresh dill
salt and pepper to taste

Directions:
Directions:
Bring a large pot of salted water to a boil. Cook the potatoes until tender, 15 - 20 minutes. Drain in a colander and let cool for 5 minutes. Whisk the oil and vinegar together in a large bowl. Stir in the onion. Add the warm potatoes to the bowl. Mix with a large spoon or fork, breaking the potatoes up into smaller pieces and allowing the dressing to soak in. Stir in the mayonnaise and dill, season to taste with salt and pepper. Refrigerate for at least 1 hour, up to 8 hours. Before serving, taste for seasoning, add more mayonnaise if the salad doesn't seem moist enough.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This potato salad is served at The Bite, a clam shack in Menemsha on Martha's Vineyard.

 

 

 

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