by Ellen Nygaard
from Red Hill Creek
5 lb yellow potatoes (Yukon Gold or Dutch Bintjes)
8 cloves of garlic, peeled
2 tsp salt
Water to cover potatoes
1/2 large red pepper, finely chopped
1/2 mild Spanish onion, finely sliced
1/3 c white vinegar
1/2 c canola oil
1 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
Peel and boil the potatoes, adding the 2 tsp salt and the garlic cloves to the water. Don’t overcook. Drain in a colander and cool until you can handle them. Discard the garlic. Slice them thinly as if you were making scalloped potatoes. Whisk together the dressing ingredients. Toss the potatoes gently with onion, peppers and dressing.
This salad tastes best if allowed to marinate for a few hours, or even overnight, in the fridge, and served at room temperature. One of the beauties of this recipe is that you don’t have to worry about it spoiling if sitting at room temperature on a buffet, unlike a salad with a mayo dressing or containing meat or dairy ingredients.
Serves 8 or more.
Content used with permission by Ellen Nygaard.
Nada’s Tips & Tricks: Great dish to add to any meal. Taste the dressing and adjust accordingly – I used white balsamic vinegar and lessened the amount. I kept the garlic from the potato water…we grow our own garlic and it’s a staple in many of our dishes. Baba would be proud! Had some potato salad left over so used it for the following day’s shepherd pie…just added some tex mex cheese and heavy cream to lessen the vinegar taste. Really good!