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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Skin Potato Salad Recipe

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This recipe for Red Skin Potato Salad is from Family Cookbook, 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:  
3 Lbs red skin potatoes cut into 3/4 inch cubes
1/4 Cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup red onion diced
1/4 cup celery, finely diced
1/4 cup pickle relish
1 cup mayo, more if necessary
3 Tb Dijon mustard
6 Hard Boiled Eggs, peeled and chopped
1/4 cup Italian parsley, chopped
Directions:
Directions:
In a large pot, cook diced potatoes until fork tender,
about 15 minutes. Drain, place in a large bowl while
still warm and sprinkle with vinegar, oil, salt and pepper.
Add remaining ingredients and adjust seasoning.
Refrigerate at least 1 hour before serving.
Preparation Time:
Preparation Time:
1 hour

 

 

 

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