Monday, February 19, 2007

POTLUCK POTATO SALAD

INGREDIENTS :
6 medium potatoes (about 2 pounds)
¼ cup vinaigrette salad dressing, such as caesar parmesan, roasted garlic, dried tomtato, or white vinaigrette
1 cup chopped celery
¼ cup chopped onion
3 hard cooked eggs, coarsely chopped
½ teaspoon salt
1 teaspoon celery seeds (optional)
½ cup mayonnaise
Paprika
1 hard cooked egg, sliced fresh parsley

INSTRUCTIONS :
Scrub potatoes. In a medium saucepan place potatoes in enough water to cover. Bring to boiling, reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well, cool slightly. Peel and cube potatoes.
Place potatoes in a bowl. Pour the dressing over warm potatoes, cover and chill for 2 hours. Add the celery, onion, eggs, salt and if desired celery seeds. Add mayonnaise and mix carefully. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with paprika and top with sliced egg and parsley.

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