Easy Potato Salad
Take a shortcut with packaged potato wedges, and you*ll be serving
homemade potato salad without peeling a potato!
30 Min
Total Time:
1 Hr 30 Min
Makes:
12 servings (3/4 cup each)
RECIPE TIPS REVIEWS (0) NUTRITIONAL INFO
INGREDIENTS
Salad4eggs2packages (20 oz each) refrigerated red-skinned potato wedges
or diced potatoes with onions1cup sliced celery (1 1/2 to 2 stalks)1cup
chopped red bell pepper (1 medium)Dressing1 1/2cups mayonnaise or salad
dressing2tablespoons chopped fresh dill weed1/4cup yellow
mustard2teaspoons sugar1teaspoon salt
DIRECTIONS
1.In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1
inch. Heat to boiling. Immediately remove from heat; cover and let stand
15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice
water; let stand 10 minutes. Drain. Peel eggs; coarsely
chop.2.Meanwhile, in 3-quart saucepan, heat 4 cups water to boiling.
Reduce heat to medium. Add potatoes; cook 5 to 8 minutes or until
tender. Drain; rinse with cold water to cool. Drain well.3.In large
bowl, mix cooled cooked potatoes, the celery, bell pepper and chopped
hard-cooked eggs. In small bowl, mix all dressing ingredients until well
blended. Add dressing to salad; toss gently to coat. Cover; refrigerate
at least 1 hour before serving.High Altitude (3500-6500 ft): When
cooking eggs, after heating water with eggs to boiling, boil gently 5
minutes. Remove from heat; cover and let stand 15 minutes.
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If we were all like angels, the world would be a heavenly place.
*Angelique*
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