Red-Potato Salad with Tomato and Pickle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad is excellent with burgers and corn on the cob. Ingredients:
2 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces |
3 tablespoons red wine vinegar |
3 tablespoons olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
2 1/2 teaspoons old bay seasoning |
1 large tomato, seeded, diced (about 3/4 cup) |
1 large dill pickle, chopped (about 3/4 cup) |
3 tablespoons chopped fresh parsley |
Directions:
1. Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly. Drizzle with vinegar; toss to coat.
2. Heat oil in heavy medium skillet over medium-low heat. Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute. Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients. Toss gently to combine. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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