Potato salad has always been one of my favourites. This hearty salad is so versatile, you can't go wrong as long as you use certain key ingredients. Here is the salad I put together for the side dish to tonight's dinner. This salad received a colour and flavour boost as I happened to have 3 types of potatoes: sweet potatoes, red-skinned and white-skinned potatoes. Just use what you've got in the fridge!
potato salad
6 cups potatoes, chopped
1/2 cup vegetable broth
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery, diced
1/4 cup red onion, chopped
1/4 cup fresh dill, chopped
3 tablespoons homemade mayonnaise
- Preheat oven to 400 degrees.
- Place potatoes in a 9 X 14 casserole dish and add broth, olive oil, salt and pepper.
- Bake in oven for 45 minutes, stirring once after 20 minutes.
- Allow potatoes to cool.
- Place cooled potatoes in a bowl and toss with all other ingredients except mayonnaise.
- Add the mayo and mix well.
- Adjust salt and pepper to taste.
Makes 4 servings
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