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Potato Picnic Salad
Description
Ingredients
For the Salad Dressing
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove of garlic, chopped
- 2/3 cup olive oil
For the Salad
- 3 pounds Idaho potatoes, about 7 medium
- 1/2 pound cooked green beans
- 12 cherry tomatoes
- 2 hard boiled eggs, peeled
- 1 cup cooked corn kernels
- 1/4 cup minced celery, about 1 stalk
- 1/4 cup pitted black olives
- 2 tablespoons fresh parsley, chopped
Methods/steps
For salad dressing, combine vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in olive oil and set aside.
For the salad, bring 2 quarts of water to a boil in large saucepan. Cook unpeeled potatoes in water for about 15 minutes until just fork tender. Drain potatoes and cool immediately under cold running water.
While potatoes are cooling, cut green beans into 1-inch pieces; halve cherry tomatoes and quarter eggs. Combine beans, tomatoes and eggs with cooked corn and celery in bowl with the salad dressing. Peel cooled potatoes, then cut into 2-inch pieces and toss with the dressing.
Sprinkle salad with olives and chopped parsley just before serving.