| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Kosher salt |
| 2 |
lb |
Potatoes; peeled & diced in 1 |
|
|
; inch squares |
| 1/4 |
c |
Extra virgin olive oil |
| 1/2 |
tb |
White wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Diced celery |
| 1 |
c |
Diced onion |
| 3/4 |
c |
Diced dill pickles |
| 3 |
|
Hard cooked eggs |
| 1 |
c |
Hellman's one step potato salad dressing |
INSTRUCTIONS
Bring a large pot of water to a boil. Add kosher salt and potatoes.
Boil 10 - 12 minutes or until tender. Drain.
Mix together olive oil, vinegar, salt and pepper. Whisk to mix well.
When potatoes are cool enough to handle, toss in vinegar mixture.
Coat well and allow potatoes to cool to room temperature.
Add celery, onion and pickles to potatoes. Toss until thoroughly
mixed. Add Hellman's dressing and stir until well mixed.
Dice eggs into 1/2 inch pieces and fold in gently. Chill for 2 hours
before serving.
Makes 12 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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