Sunshine Potato Salad

By hmp13

Ingredients

• 6 waxy potatoes (about 3 lbs.)
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup dice red pepper
• 1/3 cup diced green pepper
• 1 cup finely chopped celery
• 1 1/2 cups finely chopped onion
• 3 large eggs, hard cooked and coarsely chopped
• 1/3 cup coarsely chopped dill pickles
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard

Preparation

Step 1

Place potatoes in a steamer basket over simmering water, cover and steam just until tender when pierced with a small knife, 15 to 20 minutes. Do not overcook. Remove to a large bowl. Peel when cool enough to handle. Cut into 1 inch cubes.

In another bowl, whisk together oil, vinegar, water, salt and pepper. Pour dressing over warm potatoes and stir gently to coat. Cover and place in refrigerator to marinate at least 6 hours, or overnight. Stir and shake occasionally for even marinating.

Pour off any excess marinade. Add red and green pepper, celery, onion, eggs and dill pickles and toss gently to combine. In a small bowl, stir together mayonnaise and mustard. Add to salad and toss to coat vegetables. Cover and refrigerate until ready to serve. Store leftover potato salad in covered container in refrigerator.

Cook potatoes only until tender.
Toss ingredients gently to prevent potatoes from falling apart.