Quilter's Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 pounds red potatoes1/3 cup chopped green onions1/2 cup chopped celery1/2 teaspoon paprika1/4 cup red roasted pimiento strips1/3 cup cider vinegar1/4 cup vegetable oil1/4 teaspoon Tabasco sauce1/4 cup drained and chopped sweet pickles2 eggs, hard-boiled and chopped fine4 tablespoons chopped parsley1/2 cup light mayonnaise
Wash potatoes and boil, unpeeled, in a covered saucepan until fork tender. Remove from heat and set aside to cool.
When the potatoes are cool enough to peel, cut into cubes and add onion, celery, salt, eggs, and paprika.
Blend vinegar, oil, and Tabasco, and pour over potato mixture. Toss lightly with a fork, making sure the dressing coats the whole salad, but try not to break up the potatoes. Let cool completely and stand for about an hour.
Add the mayonnaise, the chopped parsley and pickle and the roasted pimiento strips (the ones in the jar packed in oil can be used, or make your own), and toss well. Taste and adjust seasonings.
Refrigerate until ready to serve. This salad may also be served warm or at room temperature
Serving Size: makes 10 servings
When the potatoes are cool enough to peel, cut into cubes and add onion, celery, salt, eggs, and paprika.
Blend vinegar, oil, and Tabasco, and pour over potato mixture. Toss lightly with a fork, making sure the dressing coats the whole salad, but try not to break up the potatoes. Let cool completely and stand for about an hour.
Add the mayonnaise, the chopped parsley and pickle and the roasted pimiento strips (the ones in the jar packed in oil can be used, or make your own), and toss well. Taste and adjust seasonings.
Refrigerate until ready to serve. This salad may also be served warm or at room temperature
Serving Size: makes 10 servings
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 10.4 g
- Cholesterol: 46.4 mg
- Sodium: 161.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.6 g
- Protein: 4.0 g
Member Reviews