Vegetable Potato Salad Recipe
Ingredients
| Cider vinegar | 1/2 Cup (16 tbs) | |
| 1/4 cup CRISCO® Vegetable Oil | ||
| Prepared mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 3/4 pounds unpeeled medium red potatoes | ||
| 3 medium carrots, cut into thin 2 inch sticks | ||
| Celery ribs | 3 , sliced | |
| 3 green onions with tops, chopped | ||
| Radishes | 6 , sliced | |
| Tomatoes | 4 , quartered | |
Directions
Combine vinegar, Crisco® Oil, mustard, salt and pepper in container with tight-fitting lid.
Shake well.
Cook potatoes just until tender.
Cool 5 minutes.
Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes.
Shake dressing.
Pour over salad.
Toss to mix well.
Shake well.
Cook potatoes just until tender.
Cool 5 minutes.
Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes.
Shake dressing.
Pour over salad.
Toss to mix well.
Chef
