Red-Skinned Potato Salad Submitted By : Wendell Smith Serves : 4-6 Prep. Time : 4:30 4-5 med. red-skinned potatoes - scrubbed, cut into 1" cubes 2 hard boiled eggs - peeled, chopped 1 cup mayonnaise - low-fat okay 3 Tbls. dried parsley flakes 2 Tbls. grated onion 2 Tbls. Dijon mustard 2 Tbls. red wine vinegar 1 tsp. granulated sugar 1 tsp. salt 1 tsp. celery seed 1/2 tsp. black pepper paprika - for garnish -Boil potatoes in water until tender when tested with a fork. -While potatoes cook, beat together all remaining ingredients; set aside. -Drain boiled potatoes, place in a large bowl, and allow to cool slightly. -Slowly pour prepared mixture over cooled potatoes and stir to coat. -Sprinkle with a little paprika, cover, and refrigerate for at least 4 hours before serving.
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
