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Potato Salad A La Greco

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Ingredients
  Potatoes 2 Pound (Red Bliss Or New)
  Finely chopped onion 2 Tablespoon
  Finely chopped celery 2 Tablespoon
  Finely diced green pepper/Red / yellow 2 Tablespoon
  Kosher dill pickle 1 , finely chopped
  Hardboiled egg 1
  Salt 1 Teaspoon
  Black pepper To Taste
  Mayonnaise 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Teaspoon
  Dry mustard/Dijon 1⁄2 Pinch
  Cider vinegar 1 Tablespoon (Or To Taste)
  Pickle juice 1 1⁄2 Teaspoon
  Sliced black olives/Green olives 2 Tablespoon
Directions

1. Peel potatoes and cook in a large pot of water until tender but firm. Cool potatoes and cut into chunks. In a large bowl, combine potatoes with onion, celery, peppers, chopped pickle, egg, salt, and pepper.
2. In small bowl, make the dressing by whisking together the mayonnaise, sugar, mustard, vinegar, and pickle juice. Add the dressing to the potato mixture. Toss lightly. Garnish with olives, if desired. Chill thoroughly before serving.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato

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