Happy July 1st and July 4th !
What could be more patriotic 🙂 than traditional Potato Salad for a picnic or BBQ ( I’m thinking….Veggie burgers and dogs of course, for the latter ). As promised, my version of this creamy and oh, so yummy summer family favorite. Make enough for the whole crowd.
Enjoy the fireworks, food and fun….. and have a safe and happy holiday.
A friend of mine who is a great cook and a true ‘potato-salad lover’ gave this recipe top marks as the best he had ever tasted. The combination of dressing ingredients makes for a very tangy salad treat. Makes 6-8 generous servings, make plenty…they’ll want seconds!!!
Home-style Creamy Potato Salad
10 medium potatoes, simmered until tender then cooled, peeled and diced
4-5 green onions, finely chopped ( use the green tops as well)
2 stalks celery, finely diced
1 med. sweet red pepper, diced
15 stuffed large green olives, drained and sliced (or substitute the black (pitted) spiced variety if you prefer)
In a separate small bowl combine for dressing:
1 C. light mayonnaise
1 C. light sour cream
2-3 T. finely chopped fresh parsley
1-2 T. finely chopped fresh dillweed (opt.)
2 T.Dijon mustard (add a bit more if you like TANGY!!)
1/4-1/2 teas. freshly-ground pepper, to taste.
1 ½-2 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend, to taste
In a large bowl, combine the vegetables and olives. Add dressing and stir to combine thoroughly. Adjust seasonings. Cover and chill at least 1 hour in refrigerator.
NOTE: Potato salad should always be kept refrigerated when being stored to avoid the risk of food poisoning. This applies to any salad that is also made with mayonnaise and/or dairy products..
Serve on a bed of lettuce and get ready for compliments. 🙂
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.