Photo by Freepik
Ingredients
2 pounds red potatoes (I leave skins on)
Dressing
1 1/4 cups mayonnaise
1/4 cup cilantro or parsley, finely chopped
1/2 cup celery, chopped
1/2 cup green onions with tops, chopped
1/4 cup red bell pepper, chopped
2 teaspoons pepper sauce (I use Tabasco)
2 teaspoons Dijon mustard
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
Directions
Cook red potatoes until just fork-tender, and cut into 1/2-inch cubes.
In a large bowl, combine all dressing ingredients. Fold dressing into slightly warm potatoes. Refrigerate for at least 2 hours before serving.
Category:
One Potato Two Potato
Type:
Reader Recipe