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Old Bay Potato Salad




Source of Recipe


Internet


List of Ingredients




· 2 pounds (8 to 10 medium) red-skinned potatoes
· 2 teaspoons Old Bay seasoning
· 3 tablespoons red wine vinegar
· 1 large, ripe tomato, cored, seeded and diced
· 3 tablespoons olive oil
· 1 large dill pickle, finely chopped
· 1 cup finely chopped onion
· 2 to 3 tablespoons chopped fresh parsley
· 2 cloves garlic, minced
· Ground black pepper to taste



Recipe



1. Scrub the potatoes and put them in a medium saucepan. Cover with salted water. Bring to a boil, reduce heat slightly, then cook at an active simmer for about 20 minutes, until potatoes are just tender at the center (check by piercing with a paring knife). Cool.

2. When potatoes are cool enough to handle, scrape off skins and cut potatoes into chunks. Transfer to a bowl and sprinkle with vinegar.

3. Gently heat olive oil in a medium skillet. Add onion and cook over low heat for 2 minutes. Stir in garlic and Old Bay; cook 30 seconds. Remove from heat.

4. Add remaining ingredients to potatoes. S crape onions and oil over potato mixture; toss well to mix. Transfer to a rigid plastic container and refrigerate until packing in your cooler.

Makes 6 servings