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Marinated Potato Salad Recipe

I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.—Ethel Selway, Middletown, Delaware

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Marinated Potato Salad Recipe

Prep: 30 min. + chilling Cook: 35 min.

Yield: 28-32 Servings

30 35 65

Ingredients

12 medium potatoes
1-1/2 cups vegetable oil
1/2 cup plus 2-1/2 teaspoons white vinegar, divided
4-1/4 teaspoons sugar, divided
1 teaspoon salt
1/2 teaspoon paprika
8 celery ribs, chopped
2 medium onions, chopped
8 radishes, sliced
2 medium green peppers, chopped
5 hard-cooked eggs, chopped
2-1/2 cups mayonnaise
1 tablespoon milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat. Yield: 28-32 servings.

Nutritional Facts 1 serving (3/4 cup) equals 301 calories, 25 g fat (3 g saturated fat), 39 mg cholesterol, 204 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Marinated Potato Salad in Taste of Home April/May 2002, p54