Description:

A deli-style potatoe salad

Source:

McCall's Cookbook, 1963

Serves/Makes:6 or more

Ingredients

• 2 lbs (.9 kg). unpeeled medium potatoes or 2-1/2 cups (600 ml) precooked potatoes
• 2 tbsp (30 ml) salad oil
• 2-1/2 tbsp (35 ml) cider vinegar
• 1 tbsp (15 ml) chopped parsley
• 2 tbsp (30 ml) finely chopped onion
• 1/4 cup (60 ml) finely chopped green pepper
• 3/4 cup (175 ml) diced celery
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) dill seed
• 3/4 cup (175 ml) mayonnaise
• salad greens for garnish, optional

Preparation

• Cook scrubbed potatoes in small amount of boiling, salted water, covered, just until tender, about 35 minutes.
• Drain; let cool slightly.
• Peel potatoes; dice.
• In large bowl, combine all ingredients except salad greens.
• Refrigerate, covered, until well chilled--several hours.
• Spoon into serving bowl; garnish with salad greens.

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