Shaarey Zedek Synagogue Winnipeg > Catering Services

Picnic Lover's Potato Salad

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

Here's a quick, simple recipe for those of us who love both picnics and potato salad.

Yield: 6 - 8 servings

Ingredients

1.4 kg (3 lbs)	Red Potatoes, unpeeled
4	Eggs
375 ml (1-1/2 cups)	Mayonnaise
30 ml (2 tbsp)	Milk
30 ml (2 tbsp)	Distilled White Vinegar
125 ml (1/2 cup)	Green Onions, sliced
2.5 ml (1/2 tsp)	Salt
2.5 ml (1/2 tsp)	Ground Black Pepper
250 ml (1 cup)	Sweet Peas, drained
30 ml (2 tbsp)	Prepared Mustard

Method

Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1-inch cubes. Place in a medium bowl.

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

In a small bowl, whisk together mayonnaise, prepared mustard, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and peas. Cover, and chill in the refrigerator approximately 2 hours before serving.

Sliced radishes and/or diced dill pickles can also be added as a garnish if desired.