Categories: Potatoes, Salad

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 pickles
• 1/2 cup mayonnaise
• 1 tablespoon prepared yellow mustard
• bell pepper , rounds for garnish (red and green)

Directions

1. 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).

2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.

3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.

4. Cover and place in refrigerator to marinate at least 6 hours or overnight.

5. Stir and shake occasionally for even marinating.

6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.

7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.

8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.

9. Store leftover potato salad covered in the refrigerator.

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