Zesty Potato Salad Recipe
Ingredients
| 4 cups peeled cubed red potatoes, 3/4-inch cubes | ||
| Water | 2 Tablespoon | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 hard-cooked eggs, chopped | ||
| Pimiento | 1 Tablespoon, drained | |
| Black olives | 1 Tablespoon, chopped | |
| Mayonnaise | 1/2 Cup (16 tbs) (Dressing:) | |
| Salad dressing | 1/4 Cup (16 tbs) (Dressing:) | |
| Prepared horseradish | 1 Tablespoon (Dressing:) | |
| Prepared mustard | 1 Teaspoon (Dressing:) | |
| Salt | 3/4 Teaspoon (Dressing:) | |
| Pepper | 1/8 Teaspoon (Dressing:) | |
Directions
In 1 1/2-quart casserole, combine potatoes and water.
Cover.
Microwave at High for 7 to 10 minutes, or until tender, stirring once or twice.
Chill for at least 2 hours.
Stir in green pepper, onion, eggs, pimiento and olives.
In small mixing bowl, blend all dressing ingredients.
Pour dressing over salad.
Mix well.
Recover.
Chill for at least 3 hours.
Cover.
Microwave at High for 7 to 10 minutes, or until tender, stirring once or twice.
Chill for at least 2 hours.
Stir in green pepper, onion, eggs, pimiento and olives.
In small mixing bowl, blend all dressing ingredients.
Pour dressing over salad.
Mix well.
Recover.
Chill for at least 3 hours.
Chef
