Potato Salad
2 lb. red new potatoes
Dressing
2 Tbsp red wine vinegar
½ tsp salt
½ tsp black pepper
3 hard-boiled eggs, diced
3 green onions, chopped
1 stalk celery, chopped fine
¼ cup sweet pickle, chopped fine
½ cup “Spicy Mayo”
crow
san juan
micheala rose
Combine all the dressing ingredients in a small bowl and mix well. Refrigerate the dressing while you cook the potatoes. Place potatoes in a pot and cover with water. Bring to boil, cover and simmer until a thin knife inserted into a potato can be removed with no resistance (about 15 minutes). Drain the potatoes in a colander and allow them to cool at room temperature for 30 minutes. Cut the warm potatoes into bite-sized cubes. Combine the warm potato cubes and the dressing in a large bowl and toss. Serve immediately.
Our comments: I hate potato salad. The only reason this is any good (and I think it is very good) is because we serve the potatoes warm. I got this secret from Don Lindsley who got it from Red, Hot & Blue. If the potatoes ever go into the refrigerator, this will taste like any other crappy potato salad. Never refrigerate! Throw out the leftovers!