Meeting House Potato Salad
Yield
6 servingsPrep
20 minCook
30 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
unpeeled, waxy, boiling, scrubbed |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
white wine
or apple juice |
|
| 2 | tablespoons |
dijon mustard
or prepared mustard |
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
hard-cooked, finely chopped |
|
| 1 | cup |
celery
finely diced |
|
| ¼ | cup |
shallots
or onion, finely chopped |
*
|
| ¼ | cup |
green bell peppers
or red bell pepper, finely chopped |
|
| 2 | tablespoons |
dill relish
or sweet pickle relish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
unpeeled, waxy, boiling, scrubbed |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
white wine
or apple juice |
|
| 3E+1 | ml |
dijon mustard
or prepared mustard |
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
hard-cooked, finely chopped |
|
| 237 | ml |
celery
finely diced |
|
| 59 | ml |
shallots
or onion, finely chopped |
*
|
| 59 | ml |
green bell peppers
or red bell pepper, finely chopped |
|
| 3E+1 | ml |
dill relish
or sweet pickle relish |
*
|
Directions
Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl.
Whisk oil with lemon juice, wine, mustard and salt.
Pour over potatoes.
Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly.
Cover and refrigerate overnight to blend flavors.
