Earlene's red skin potato saladUser Submitted Recipe
5 lbs. red skin potatoes scrubbed with veg. brush
1-2 tbsp. white vinegar
1 cup chopped celery
1 cup chopped purple onion
1-2 tbsp. celery seed
½ tsp. each salt and pepper
2 cups salad dressing
Garnish of fresh basil sprigs
Boil potatoes until tender. Drain and cool to touch, then cut into quarters or eighths. Combine vinegar, salt and pepper, celery, onion, and celery seed. Add to potatoes and toss gently. Add salad dressing, toss again and cover and chill overnight. Serve with garnish if desired. I am not always exact on measurement of ingredients. I observe the finished salad for moistness, color, etc. The next day I have my taste tester [my husband Jeff] decide if the flavors are well blended and the salad ready to serve.
no nutrition information available
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