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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jen's Potato Salad Recipe

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This recipe for Jen's Potato Salad is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/4 c. seasoned rice vinegar
2 T. olive oil
1/4 t. salt
1/8 t. black pepper
Salad:
5 c. cubed red potato (about 2 lbs.)
1/2 t. salt
1 c. chopped peeled cucumber
3/4 c. halved grape tomatoes
3/4 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1/4 c. chopped green onions
1 (2 1/4 oz.) can sliced black olives, drained
Directions:
Directions:
To prepare dressing, combine first 4 ingredients in a large bowl. Stir with a whisk. To prepare salad, place potato and 1/2 t. salt in a saucepan. Cover with water to 2 inches above potato. Bring to a boil. Reduce heat, and simmer 8 minutes or until tender, drain. Add potato to dressing in bowl. toss to coat. Let stand 15 minutes. Stir in cucumber and remaining ingredients and toss well. Chill.
Number Of Servings:
Number Of Servings:
12 (3/4 cup)
Personal Notes:
Personal Notes:
Dad loves this!

 

 

 

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