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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Red Skin Potato Salad Recipe

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This recipe for Red Skin Potato Salad is from OUR 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 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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