Justin Wilsons Picnic Potato Salad Recipe 395

JUSTIN WILSON'S PICNIC POTATO SALAD RECIPE - (3.9/5)

Justin Wilson's Picnic Potato Salad Recipe - (3.9/5) image

Provided by MKMILLION

Number Of Ingredients 12

Ingredients

5 pounds potatoes (new red or mix of white and red)
4 eggs, hard-boiled, chopped
1 cup dill pickle relish
1/2 cup sweet pickle relish
1 cup salad olives , chopped
1 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup parsley, chopped fine
12 ounces mayonnaise
1/4 cup yellow mustard
Salt, to taste
Hot sauce, to taste

Steps:

Boil potatoes in skins. Let cool then quarter or halve (smaller ones). Mix mayo, mustard, salt and hot sauce in bowl. Place potatoes and other ingredients in bowl. Add mayo mix and toss. Let sit in fridge and blend preferably overnight.

PICNIC POTATO SALAD

Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

Scrub potatoes. Cut in half if large.
In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
Drain; return potatoes to pot to dry over low heat for 30 seconds.
Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
Add finely diced celery and chopped green onions or sweet onion to bowl.
Add red or green pepper and finely chopped pepperoni or kielbasa if using.
Peel cooled potatoes.
Cut potatoes into 3/4 inch cubes or 1/4ï¿½ slices. Add to veggies in the bowl.
Dressing:.
In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
Gradually whisk in oil until blended.
Stir in parsley, if using.
Pour dressing over potato mixture.
Gently toss to coat well.
Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

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