This recipe serves a crowd. It can be made a day in advance and kept chilled until ready to serve.
Course Salad, Side Dish
Cuisine American
Season Fall, Spring, Summer
Key Ingredient Potato
Diet Dairy-free, Gluten-free, Vegetarian
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 121 cup servings
Calories 396kcal
Author Vintage Kitty
Ingredients
5lbsred skin potatoes
¾ cupcelery,finely diced
½cupred onion,finely diced
¾ cupred bell pepper,finely diced
¾cupparsley, chopped
2cupsolive oil mayo
1¼teaspoonspaprika
1½teaspoonsdried thyme
½teaspooncelery seed
1½ teaspoonswhite pepper
sea saltto taste
Instructions
Fill a large pot with water and a generous pinch of salt, then put on the stove to boil.
While water is heating, wash and remove the eyes from potatoes.
Cut potatoes into one inch cubes then add potatoes to boiling water. Cook until tender, but still firm, about 10 minutes. Drain potatoes and let cool.
In a large bowl, combine red onion, bell pepper, celery and parsley. (If desired, reserve a little of each vegetable for garnish). Add mayo and spices and mix well.
Stir in the cooled potatoes, gently folding mixture so potatoes are not smashed.
Garnish with parsley and veggies then chill until ready to serve.