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  • New Potato Salad

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    New Potato Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 lb red potatoes boiled, chilled and
    •     sliced
    • 3 Tbsp. white vinegar (I used rice wine vinegar - it was all I had on hand)
    • 1/4 c. vegetable oil (reduced from 1/2 c. in original recipe)
    • 1 Tbsp. prepared mustard (Dijon!)
    • 1 tsp celery seed
    • 1/4 c. white pearl onions minced fine (increased from 3T)
    • 1 x clove garlic chopped
    •     (my own addition)
    •     Salt & Pepper to taste
    • 1 jar pimiento minced and liquid removed (4 ounce)
    • 1/4 c. Bacos or possibly other imitation
    •     bacon bits

    Directions

    1. Combine vinegar, oil, mustard, celery seed, onion, garlic, salt and pepper together in small bowl. Chill for at least 2 hrs. Combine dressing,chilled potato slices, pimentos and bacon bits to serve.
    2. Makes 6 - 8servings.
    3. NOTE: I prefer this salad after it has blended in the fridge for a few hoursthe imitation bacon bits lose their crunch and take on a texture very closeto real bacon. However, this salad is much better served the same day it ismade if you want it "saucy". If you let it stand overnight much of the dressing gets absorbed. Future variations planned include reducing the oileven further to 1/8 c. and/or possibly substituting fat-free Italian salad dressing for the oil and vinegar. If anyone tries these, please let me know how it comes out.

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