Skin-on Potato Salad

4 lb. red potatoes
3 c. mayonnaise
2 T. vinegar
2 T. yellow mustard
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. chopped celery
3/4 c. chopped onion
2 can (4 oz. each) chopped green chilies, drained

Heat one inch water to boiling in a Dutch oven. Add the potatoes. Cover and heat to boiling; reduce to a simmer. Simmer for 30 – 35 minutes or until tender. Drain. Cool slightly. Cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Add the potatoes, celery, onions and chilies. Toss. Cover and refrigerate until chilled.

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