"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
12 cups cubed red potatoes 1 cup chopped green bell pepper (about 1 medium) 1/2 cup minced red onion 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
8 - 10
I got this recipe from www.foodnetwork.com by Paula Deen.
I made 06/17/08 and it was super. It keeps well in the refrigerator because not a lot of mayonnaise.
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