Sunday, May 25, 2008

Potato Salad

Today I made my homemade potato salad. I forgot that last time I'd decided there was too much mayo and reduced it. So this time...too much mayo. Still, it's pretty tasty. Recipe reflects LOWER mayo content.

Potato Salad
2 lbs red potatoes: $2.00
1/4 c. red onion, diced: 0.12
6-8 green olives, sliced: 0.22
2 eggs, hard boiled and diced: 0.25
two pickle spears (dill or bread and butter), diced: 0.35
1/4 c. light mayo: 0.12
1/4 c. light sour cream: 0.21
2 T olive oil: 0.21
2 T red wine vinegar: 0.15
1/4 tsp each oregano, garlic powder, pepper, basil, thyme: 0.10
2 tsp dijon mustard: 0.20
Total: $3.93 for 8 servings.
  1. Dice potatoes into 1 inch chunks. Place in steamer basket over an inch or so of boiling water.
  2. Steam 14-16 min or until potatoes are fully cooked. Let cool partially.
  3. When still a little warm, add in diced onion. Mix olive oil, vinegar, and spices (your own italian dressing), and toss with potatoes and onion. Let marinate at least an hour, several is okay.
  4. Toss pickle, olive, and eggs with potatoes.
  5. Mix mayo, sour cream and dijon mustard. Stir into salad.

This is also good with sliced radishes, steamed sugar snap peas or green beans.

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