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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Will try for summer. Ingredients:
6 large garlic cloves, peeled and crushed |
salt |
2 1/2-3 lbs boiling potatoes, cooked |
2 tablespoons vinaigrette dressing |
1/2-10 cup mayonnaise |
1 large dill pickles, chopped |
1/2 cup radish, thinly sliced (optional) |
1/2 cup celery, chopped (optional) |
1/2 cup fresh parsley, chopped |
Directions:
1. In a large pot bring 3-4 qts. of water to a full boil, add garlic and 2 teaspoons salt.
2. Lower heat and simmer about 30 minutes.
3. While water boils, peel potatoes, and cut into bite-size chunks, letting chunks fall into a large bowl of cold water.
4. With a slotted spoon; remove and discard garlic from water.
5. Drain potatoes, add them to boiling garlic water and let cook until tender.
6. Drain into a colander to dry potatoes thoroughly.
7. Transfer to a large bowl.
8. Add vinaigrette dressing and toss lightly to mix.
9. Let stand until potatoes have absorbed the dressing.
10. Fold in mayonnaise.
11. Add pickles, radishes, celery and parsley.
12. Season with salt and pepper.
13. Toss to mix ingredients.
14. Serve at room temperature.
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