Red Skin Potato Salad Recipe

INGREDIENTS

5 lbs of reddish potatoes

1 sweet redness bell pepper, chopped

1 greenness bell pepper, chopped

3 chaffs of celery, chopped

1 little redness onion, chopped

4 hard-cooked eggs, chopped

1 cup mayonnaise *

¾ cup rancid pick *

¼ cup Dijon mustard

¼ cup yellowness mustard

½ tsp Allium sativum powder

½ tsp salt

½ tsp common common common pepper (fresh land if possible)

2 greenness onions, chopped for garnish

*can replacement with low fat versions
Red Potato Salad Instructions

Chop reddish potatoes into spot sized pieces, topographic point in a saucepan filled with cold salted water. Bring potatoes to a boil, cut down heat energy to a simmer and cook for 12-15 proceedings or until tender. Drain and cool potatoes.

After potatoes are completely cooled add them to a big mixing bowl with all of the fresh cut vegetables, except the greenish onions. In a separate bowl compound mayonnaise, rancid cream, the mustards, and all the seasonings. Compound the sauce with the potatoes and flip to coat all the potatoes completely. Screen and refrigerate for at least one hr before serving. When ready to serve, transportation the potatoes to your serving bowl and scatter with the chopped greenish onions.

Yield: 16 servings