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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is one of the most attractive summer dishes you can offer guests Recipe and Photo from Grandma's Kitchen Ingredients:
21/2 lbs potatoes, cubed |
1 c chopped red bell pepper |
1 c sliced black olives |
1 c frozen baby peas, thawed |
1/2 c mayonnaise |
1 tbl dijon mayonnaise |
1/4 cup cider vinegar |
2 tbl chopped red onion |
1/2 tsp celery seeds |
1/2 tsp salt |
1/8 tsp pepper |
leaf lettuce, optional |
Directions:
1. Cover potatoes with water and bring to a boil, cook until tender, but not soft and mushy
2. Cool potatoes in a colander to let most of the steam escape
3. Combine potatoes, bell pepper, olives and peas in a large bowl and mix gently
4. Combine mayonnaise and dijon mustard in a small bowl and mix well
5. Stir in vinegar, celery seed, onion, salt and pepper
6. Add mayonnaise mixture to potatoes and toss gently to coat
7. Chill, covered in the refrigerator for at least 2 hours
8. Line a serving bowl or plate with leaf lettuce, spoon salad into lettuce lined bowl to serve, if desired
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