Patriotic Potato Salad

Print Thursday, January 01, 2004 Categories: American/Appetizers-Side Dish/Holiday Fare Yield: Ingredients: 3 c. red-skinned potatoes, diced and boiled 3 c. purple potatoes, diced and boiled

Monday, December 17th 2007, 3:08 pm

By: News On 6


Thursday, January 01, 2004
Categories:
American/Appetizers-Side Dish/Holiday Fare 
Yield:
Ingredients:
3 c. red-skinned potatoes, diced and boiled
3 c. purple potatoes, diced and boiled
½ c. sweet yellow (1015 or Vidalia) onion, chopped
2 green onions, sliced
1 c. celery, diced
1 c. roasted red bell pepper, chopped
½ c. dill pickle, chopped
½ c. mayonnaise
¼ c. Ranch salad dressing
1 tsp. Balsamic vinegar
1 tsp. fresh lemon juice
Freshly cracked black pepper to taste
Directions:
In a large bowl, combine first seven ingredients (potatoes through pickles). In a separate bowl, whisk together the mayonnaise, salad dressing, vinegar and lemon juice. Stir in cracked black pepper to taste, blending well. Pour dressing over salad mixture, and blend gently. Chill for several hours to allow flavors to mingle. Enjoy!

· To make this recipe a bit ‘lighter', use both reduced-fat mayonnaise and Ranch dressing.
· Scrub potatoes well using a vegetable brush, and leave the skin on. Potatoes with the skin on are a good source of Vitamin C, Potassium, and Fiber.
· Dice potatoes before boiling. They will cook in a fraction of the time.
· Drain and rinse cooked potatoes with cold water to stop the cooking process.
· Purple potatoes are beautiful, and become more of a ‘blue' color after boiling.
Nutrition Facts:
Source:
Kimberley Bevins, author of Timeless Treasures
logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

December 17th, 2007

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 28th, 2024

March 28th, 2024

March 28th, 2024

March 28th, 2024