RCI-VG.002.0051.001
Green Potato Salad
This is a recipe my catering partner and I perfected at a big gala we catered in 1992. It was a huge hit and one I now make often at home and for card parties.
Prep1 min
Cook30 min
Total31 min
Servings4
Difficultyintermediate
Ingredients
- medium red potatoes peeled and quartered2 pounds
- 2 teaspoons
- 6 unit
- ¼ cup
- 4 tablespoons
- ¾ cup
- celery finely chopped1 stalk
- ¼ cup
Method
1
Place quartered red potatoes in a large pot and cover with cold water, then add 1 teaspoon salt. Bring to a boil over high heat and cook until potatoes are tender when pierced with a fork.
15 minutes
2
Drain the cooked potatoes thoroughly and transfer to a large mixing bowl. While still warm, drizzle with vegetable oil and toss gently to coat.
3
Peel the hard cooked eggs and chop them into bite-sized pieces, then add to the bowl with the potatoes.
4
Finely dice the green pepper and add it along with the chopped celery to the potato mixture.
5
In a small bowl, whisk together the mayonnaise, sweet pickle relish, and remaining 1 teaspoon salt until well combined.
6
Pour the mayonnaise dressing over the potato mixture and fold everything together gently but thoroughly until all ingredients are evenly coated.
7
Taste and adjust seasonings as needed. Serve immediately while still warm, or refrigerate for at least 30 minutes before serving chilled.