Confetti Potato Salad
This Potato salad tastes best after being chilled for a few hours, and the texture at it’s best on the day it is made.
Prep: 28 min
2 1/2 lbs unpeeled medium potatoes
1 cup chopped red bell pepper
1 cup sliced pitted black olives
1 cup frozen peas, thawed
1/2 cup mayonnaise
1 tbsp Dijon-style mustard
1/4 cup cider vinegar
2 tbsp chopped red onion
1/2 tsp celery seeds
1/2 tsp salt
1/8 tsp black pepper
Leaf lettuce, optional
Combine potatoes with enough water to cover in a large saucepan. Bring to a boil. Boil until tender, about 20 minutes; drain well. Cool until easily handled.
Peel and coarsely chop potatoes. Combine potatoes, bell pepper, olives and peas in a large bowl and mix gently.
Combine mayonnaise and the Dijon style mustard in a small bowl and mix well. Stir in vinegar, onion, celery seeds, salt and pepper.
Add mayonnaise mixture to potato mixture and toss gently to coat.
Chill the potato salad, covered, in the refrigerator for 2 hours.
Line a serving bowl with leaf lettuce. Spoon the potato salad into the lettuce lined bowl.