Potato Salad, Adapted By Joyce Stavely

Name: Potato Salad, Adapted By Joyce Stavely
Total time: 30 min
Yield: Eight servings
Cuisine: german
Ingredients: 2 1/2 pounds boiling potatoes, cooked; 1/3 cup vegetable oil; 1/3 cup white-wine vinegar or cider vinegar; 2 teaspoons mustard; 1 hard-cooked egg, minced; 1/2 cup thinly sliced celery; 1 small white onion, finely minced; 2 tablespoons sweet pickle relish; 2 teaspoons sweet pickle juice; 4 sliced radishes; 4 green onions chopped for garnish

By Marian Burros

Total Time: 30 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:Eight servings

2½pounds boiling potatoes, cooked
⅓cup vegetable oil
⅓cup white-wine vinegar or cider vinegar
2teaspoons mustard
1hard-cooked egg, minced
½cup thinly sliced celery
1small white onion, finely minced
2tablespoons sweet pickle relish
2teaspoons sweet pickle juice
4sliced radishes
4green onions chopped for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
Step 2
While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
Step 3
When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
Step 4
Garnish with radishes and green onions.