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Red Skin Potato Salad Recipe

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This recipe for Red Skin Potato Salad, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina O'Dowd
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs red potatoes, scrubbed
1 (1 oz) packet vegetable soup mix
1/4 cup red wine vinegar
Pepper
2 stalk celery, minced
2 tbsp minced red onion
2 tsp Dijon mustard
1 cup mayonnaise
zest of lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped

Directions:
Directions:
Cover potatoes with 1 inch of cold water in a large pot. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife slides right through, 25 - 30 minutes.

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1 inch pieces and place in large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate for 20 - 25 minutes, until cool.

Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Chill, covered, until ready to serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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