Potato Salad A La Greco Recipe
Ingredients
| Red potatoes | 2 Pound | |
| Onion | 2 Tablespoon, finley chopped | |
| Celery | 2 Tablespoon, finley chopped | |
| 2 Tbs. finely diced green, red, and/or yellow pepper | ||
| 1 kosher dill pickle, finely chopped | ||
| Egg | 1 , hardboiled | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Teaspoon | |
| Pinch dry mustard or 1/2 tsp. Dijon | ||
| Cider vinegar | 1 Tablespoon | |
| Pickle juice | 1 1/2 Teaspoon | |
| 2 Tbs. sliced black or green olives, optional | ||
Directions
1. Peel potatoes and cook in a large pot of water until tender but firm. Cool potatoes and cut into chunks. In a large bowl, combine potatoes with onion, celery, peppers, chopped pickle, egg, salt, and pepper.
2. In small bowl, make the dressing by whisking together the mayonnaise, sugar, mustard, vinegar, and pickle juice. Add the dressing to the potato mixture. Toss lightly. Garnish with olives, if desired. Chill thoroughly before serving.
2. In small bowl, make the dressing by whisking together the mayonnaise, sugar, mustard, vinegar, and pickle juice. Add the dressing to the potato mixture. Toss lightly. Garnish with olives, if desired. Chill thoroughly before serving.
Chef
