Our Big Family Kitchen

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Red Jacket Potato Salad

By Annie 'Nannie' (Leusch) Sundy·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1/2 Cup Walnut Oil
  • 1 Teaspoon Dijon Mustard
  • Salt and Pepper, to taste
  • 4 Green Onions, sliced
  • 1 and 1/2 Tablespoons White Vinegar
  • 1/2 Teaspoon White Sugar
  • 1/2 Cup Walnut Pieces
  • 1/4 Cup Fresh Dill [or 1 Teaspoon dried]
  • 2 Pounds Small Red Potatoes, cooked and quartered [not peeled]

Method

  1. Combine oil, vinegar, mustard and sugar for the dressing.
  2. Combine the potatoes, green onion and dill and mix together well.
  3. Mix in the dressing and season with salt and pepper to taste.
  4. Don't put this together much more than 2 to 3 hours before serving.
  5. It tends to discolor and doesn't look very appetizing!

Family note

This is a wonderful summer salad that is guaranteed not to poison anyone!