secret to a flavorful salad is to marinate the potatoes in
Italian dressing while they are still warm. For a garnish, use a
large sprig of parsley and sprinkle with chopped red onion or
use sliced hard-cooked eggs and halved baby tomatoes. For a
change, add leftover chopped red bell pepper and crumbled bacon
or add minced sweet pickles and prepared mustard.
2 pounds medium russet potatoes, unpeeled
tablespoon apple cider vinegar
chopped celery stalks
chopped red onion
tablespoons chopped fresh parsley
teaspoon ground black pepper
tablespoon snipped fresh dill
frozen petite green peas
1. Boil the
unpeeled potatoes in salted water until you can easily
a knife in the largest potato and all the potatoes are fully
If the potatoes boil too vigorously they may start to fall
so a slow boil or simmering near the end is more desirable.
2. Drain the
potatoes in a large colander and rinse with cold
Mix the dressing and vinegar in a small bowl.
3. Peel potatoes
when cool enough to handle and cut into large
Place in a large bowl and sprinkle with dressing.
4. In a medium
bowl, stir the celery, onion, parsley, pepper,
mayonnaise, dill and peas. Invert onto
the marinated potatoes,
toss with two wooden spoons. Some of the potato will
in with the dressing and this is desired.
5. Refrigerate and
serve with more pepper and parsley.
Makes 8 side-dish servings