Red Jacket Potato Salad
By Annie Sundy · Originally from Aunt Laura's 2003 cookbook
Leusch · Sides: Potatoes, Rice and Grains
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
- Combine oil, vinegar, mustard and sugar for the dressing.
- Combine the potatoes, green onion and dill and mix together well.
- Mix in the dressing and season with salt and pepper to taste.
- Don't put this together much more than 2 to 3 hours before serving.
- It tends to discolor and doesn't look very appetizing!