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This welcome lighter version of a classic cold summer salad will add a splash of color and tasty pizzazz to your picnics and grill-fests! Our red potato salad is sure to be a super change of pace from the ordinary!
3 pounds red potatoes, skins on, washed and cut into medium-sized chunks
1/2 small red onion, finely chopped
1/3 cup seasoned original flavor rice vinegar
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
2 hard-cooked eggs, finely chopped
1/3 cup packed cilantro leaves, chopped
1/4 cup mayonnaise
1. In a large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain.
2. Meanwhile, in a large bowl, combine onion, vinegar, olive oil, salt, and pepper; mix well.
3. Add warm potatoes to vinegar mixture and toss gently to coat. Cover and chill 20 to 30 minutes.
4. Stir in eggs, cilantro, and mayonnaise; mix well. Serve immediately or refrigerate until ready to serve.
Recipe adapted from and courtesy of Mizkan Americas.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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