Marinated Potato Salad
TOTAL TIME: Prep: 30 min. + chilling Cook: 35 min.
YIELD: 28-32 servings.
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
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-boiled large eggs, chopped
-
2-1/2 cups mayonnaise
-
1 tablespoon milk
-
1 tablespoon Dijon mustard
-
1/2 teaspoon pepper
Directions
-
1.
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.
-
2.
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.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC