Red Potato Salad - cooking recipe
Ingredients
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8 to 10 large red potatoes (about 4 lb.)
1/2 sweet red pepper, cut into thin strips
Watercress Mayonnaise
watercress
tomato wedges
Preparation
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Cook potatoes in boiling water to cover 30 minutes or until tender.
Drain and cool slightly.
Cut into chunks.
Combine potatoes and red pepper in a large bowl; stir in Watercress Mayonnaise.
Place on a bed of watercress, and arrange tomato wedges around salad.
Yields 9 cups.
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