Picnic Potato Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 2 1/2 lbs new potatoes (10 medium)
• 10 large radishes, thinly sliced
• 2 celery ribs, finely diced
• 6 green onions, chopped or 1/2 sweet onion, finely chopped
• 1 red pepper (optional)
• 1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
• 1/4 cup vinegar (or to taste)
• 2 teaspoons dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup vegetable oil
• 2 tablespoons fresh parsley, chopped (optional)

Recipe

• 1 scrub potatoes. cut in half if large.
• 2 in a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• 3 drain; return potatoes to pot to dry over low heat for 30 seconds.
• 4 arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• 5 meanwhile, trim and cut radishes in half. with flat sides down, thinly slice radishes and place in large bowl.
• 6 add finely diced celery and chopped green onions or sweet onion to bowl.
• 7 add red or green pepper and finely chopped pepperoni or kielbasa if using.
• 8 peel cooled potatoes.
• 9 cut potatoes into 3/4 inch cubes or 1/4ã¯â¿â½ slices. add to veggies in the bowl.
• 10 dressing:.
• 11 in a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• 12 gradually whisk in oil until blended.
• 13 stir in parsley, if using.
• 14 pour dressing over potato mixture.
• 15 gently toss to coat well.
• 16 taste and adjust seasonings.