swMenuFree


Confetti Potato Salad
CATEGORIES: Salads
For a fun presentation; serve this all American favorite in colorful pepper cups.
Confetti_Pot._Salad
SERVINGS:  10

PREP TIME:  30 min.

COOK TIME: 35 min.

INGREDIENTS
2 lbs. russet potatoes
1 1/2 c mayonnaise
1 T dill pickle juice
1 T yellow mustard
1 t salt
1/4 t pepper
1 c chopped celery
1/4 c chopped green pepper
1/4 c chopped red pepper
1/4 c chopped yellow pepper
1/2 c green onion chopped
2 hard boiled eggs
Paprika
Red, green, and yellow pepper halves for serving
DIRECTIONS
  1. Scrub potatoes and peel.  Cut in half and place in boiling water.  Reduce heat to a simmer and cook 30-35 min. until potatoes are tender but still firm.  Drain, cool and cut into bite size cubes. 
  2. Mix mayo, dill pickle juice, mustard, salt and pepper in a large bowl.
    Add potatoes, celery, peppers and onion.  Toss and garnish with sliced hard boiled eggs and paprika.
  3. Refrigerate 3-4 hours or overnight.