A snappy sauce gives spuds a German potato salad-like taste that is sure to tingle the taste buds. "This is a perfect way to use up leftover cooked potatoes," notes Ilene Soroko, Norfolk, Virginia.
- 4 medium potatoes
- 1/4 cup mayonnaise
- 4 teaspoons vinegar
- 1-1/2 teaspoons sugar
- 1/4 teaspoon salt
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and cook for 20-25 minutes or until tender; drain and cool slightly. meanwhile, in a skillet, combine the mayonnaise, vinegar, sugar and salt. Cook and stir over low heat just until heated through. Peel potatoes and cut into 1/4-in. slices. Gently stir into mayonnaise mixture; heat through. Yield: 4 servings.
Originally published as Tangy Potato Slices in Quick Cooking July/August 2000, p8
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