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The
secret to a flavorful salad is to marinate the potatoes in
Italian dressing while they are still warm. For a garnish, use a
large sprig of parsley and sprinkle with chopped red onion or
use sliced hard-cooked eggs and halved baby tomatoes. For a
change, add leftover chopped red bell pepper and crumbled bacon
or add minced sweet pickles and prepared mustard.
2 pounds medium russet potatoes, unpeeled
½ cup
Italian dressing
1
tablespoon apple cider vinegar
½ cup
chopped celery stalks
½ cup
chopped red onion
2
tablespoons chopped fresh parsley
½
teaspoon ground black pepper
1 cup
mayonnaise
1
tablespoon snipped fresh dill
½ cup
frozen petite green peas
1. Boil the
unpeeled potatoes in salted water until you can easily
insert
a knife in the largest potato and all the potatoes are fully
cooked.
If the potatoes boil too vigorously they may start to fall
apart,
so a slow boil or simmering near the end is more desirable.
2. Drain the
potatoes in a large colander and rinse with cold
water.
Mix the dressing and vinegar in a small bowl.
3. Peel potatoes
when cool enough to handle and cut into large
cubes.
Place in a large bowl and sprinkle with dressing.
4. In a medium
bowl, stir the celery, onion, parsley, pepper,
mayonnaise, dill and peas. Invert onto
the marinated potatoes,
gently
toss with two wooden spoons. Some of the potato will
mix
in with the dressing and this is desired.
5. Refrigerate and
serve with more pepper and parsley.
Makes 8 side-dish servings
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