Ev'S Potato Salad - cooking recipe

Ingredients
    2 lbs potatoes
    4 tablespoons olive oil
    1 tablespoon dill vinegar or 1 tablespoon white wine vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon sweet paprika
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1/2 cup minced green bell pepper
    1/2 cup minced red bell pepper
    1/2 cup minced celery
    3/4 cup minced onion
    1/4 cup minced dill pickle
    1 clove minced garlic
    1 1/2 cups sour cream
    2 hard-boiled eggs, chopped
Preparation
    Boil the potatoes in salted water for 25 minutes, or until just tender.
    Drain, let cool enough to be handled and peel.
    Cut into 1/2 inch slices and put in a large bowl.
    Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss.
    Let salad marinate, loosely covered and at room temperature, for 1 hour.
    Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste.
    Chill salad, covered, for 2 hours or overnight.
    Serve at or close to room temperature.

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