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Cold Potato Salad Recipe

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This recipe for Cold Potato Salad is from Recipes for Happiness, 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:  
16 - small or 12 medium-size red potatoes
1 - tbsp. salt
½ - red bell pepper, seeded & cut into ⅛" julienne strips
2 - medium-sized tomatoes, cut in half, then cut into ¼" slice
12 - black olives marinated in olive oil and herbs, drained and pitted
2 - large hard-boiled eggs, shelled and quartered
2 - tbsp. minced fresh parsley
2 - tbsp. minced scallions, white and tender green parts
2 - cloves garlic, very thinly sliced
4 - oil-packed anchovy fillets
Salt & Pepper
VINAIGRETTE
1 - tsp. Dijon mustard
1 - tbsp. red wine vinegar
¼ - cup extra virgin olive oil
Directions:
Directions:
Place the potatoes, water to cover generously, and the salt in a large saucepan over medium-high heat and bring to a boil. Cook at a steady boil until tender, 30 to 40 minutes, and drain. When cool enough to handle, slice the potatoes ½" thick and place in a large salad bowl. Add the remaining salad ingredients to the potatoes. In a small bowl, whisk together the mustard and vinegar, then add the oil very slowly, whisking until emulsified. Season generously with pepper and lightly with salt, pour over the salad, and toss to combine. Serve at room temperature.

 

 

 

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