Ingredients
- 4 ½ pound red-skinned potatoes, cut in 3/4" cubes
- ⅓ cup canola oil
- ¼ cup cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 ¼ cups mayonnaise
- ¼ cup dill pickle juice
- 3.00 tablespoons coarse-grained Dijon mustard
- 6 large eggs, hard boiled, chopped
- 1 ½ cups green onions, finely chopped
- 1 cup celery, finely chopped
- ¾ cups fresh parsley, chopped
- ½ cup dill pickle, chopped
- ½ cup pimiento-stuffed green olives -- sliced
Categories
Potatoes, Salads, myFAVORITES, myYUM! collection
Potatoes, Salads, myFAVORITES, myYUM! collection
Audrey's Potato Salad. To import, drag image to your MacGourmet recipe box.
Directions
Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
Add hot potatoes and gently toss until most of dressing is absorbed.
Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
Add all remaining ingredients and reserved potato mixture; toss to coat.
Season to taste with salt and pepper.
Cover and refrigerate.
DO-AHEAD TIP: Salad can be prepared 1 day ahead. Keep refrigerated.
NOTES : This All-American favorite comes from my wife Nancy's New England mother Audrey. Recipe created exclusively for Cooking.com by Bruce Aidells.
Nutritional Information
565 Calories; 44g Fat (67% calories from fat); 10g Protein; 39g Carbohydrate; 171mg Cholesterol; 877mg Sodium - Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 5 Fat
565 Calories; 44g Fat (67% calories from fat); 10g Protein; 39g Carbohydrate; 171mg Cholesterol; 877mg Sodium - Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 5 Fat
