Sunshine Salad

Name: Sunshine Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 6 waxy potatoes (about 3 lb.); 1/2 cup extra virgin olive oil; 1/4 cup apple cider vinegar; 1 tablespoon water; 2 teaspoons salt (to taste); 1/2 teaspoon fresh coarse ground black pepper; 1/3 cup diced red bell pepper; 1/3 cup diced green bell pepper; 1 cup finely chopped celery; 1 1/2 cups finely chopped onions; 3 large eggs, hard cooked and coarsely chopped; 1/3 cup coarsely chopped dill pickle; 1/2 cup mayonnaise; 1 tablespoon prepared yellow mustard; bell pepper, rounds for garnish (red and green)

Submitted by ratherbeswimmin

"In 'Heirloom Cooking with the Brass Sisters'"

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 6-8

ingredients

6 waxy potatoes (about 3 lb.)
¹⁄₂ cup extra virgin olive oil
¹⁄₄ cup apple cider vinegar
1 tablespoon water
2 teaspoons salt (to taste)
¹⁄₂ teaspoon fresh coarse ground black pepper
¹⁄₃ cup diced red bell pepper
¹⁄₃ cup diced green bell pepper
1 cup finely chopped celery
1 ¹⁄₂ cups finely chopped onions
3 large eggs, hard cooked and coarsely chopped
¹⁄₃ cup coarsely chopped dill pickle
¹⁄₂ cup mayonnaise
1 tablespoon prepared yellow mustard
bell pepper, rounds for garnish (red and green)

directions

Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
Cover and place in refrigerator to marinate at least 6 hours or overnight.
Stir and shake occasionally for even marinating.
Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
Store leftover potato salad covered in the refrigerator.