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Salad/Dressing: Marcella's Blue Ribbon Potato Salad

Source of Recipe

Ketchum Recipes


List of Ingredients

5 medium potatoes, peeled, cut 3/4" cubes
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
2 medium tomatoes, cut 3/4" cubes
3/4 cup thinly sliced red onion



Recipe

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature. Makes 4 to 6 servings.