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Salt Lake Potato Salad
5
large baking potatoes
salt and pepper
1
1
1
1
1
1
teaspoon celery seed
large onion diced
/2 cup juice drained from dill pickles
/3 cup barbecue sauce
/3 cup vinaigrette salad dressing
cup mayonnaise, or to taste
The day before serving, scrub the potatoes and boil them in salted
water until tender but still slightly firm they should not be mushy.
Plunge them into ice water, and when cool, peel them and cut them into
3
/4 inch dice. Season the potatoes with salt, pepper, and celery seed.
Marinate the onion in the pickle juice for a few hours or overnight
in the refrigerator.
To serve, drain the juice and add the onions to the potatoes. Add the
barbecue sauce and salad dressing, tossing to coat evenly. Place back
in the refrigerator for at least one hour before serving, and just
before serving, add the mayonnaise. adjust the seasoning and serve.
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Salt Lake Potato Salad
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