Creamy Potato Salad
Source of Recipe
Aunt Saunny
Dressing:
1/2 cup cider vinegar
1/4 cup vegetable oil
1 1/2 teaspoon salt
1 teaspoon pepper
8 large potatoes
1 tablespoon Dijon mustard
1 1/2 cups mayonnaise
1/4 cup milk
1 1/2 cups chopped celery
1/2 chopped red onion
8 slices cooked bacon, crumbled.
1/4 cup chopped parsley
4 large hard-cooked eggs, quartered.
Make dressing; In large bowl, whisk ingredients until
blended.
In saucepan, cover potatoes with water; boil. Cover;
simmer 20 to 25 minutes, until tender. Drain. Remove
skins; while warm, cut into 1 inch chunks. Add to
dressing; mix. Stir occasionally until most of the
dressing is absorbed.
In bowl, mix mustard, mayonnaise, and milk. Add
vegetables, bacon, and 2 tablespoons parsley; mix.
Cover; chill 2 hours to 2 days. Garnish with remaining
parsley and the eggs.
|
|
member logon
