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WALLA WALLA ONION POTATO SALAD 3 lb. medium-sized red thin-skinned potatoes 1 large walla walla onion or other mild red or white onion 1 c. thinly sliced celery 1 large golden Delicious apple, cored and sliced 1/2 c. chopped sweet pickle 1 tsp. Dijon mustard 12 pimiento-stuffed Spanish-style green olives, sliced 1 tsp. bottled steak sauce or soy sauce salt and pepper 1 1/2 c. mayonnaise 2 Tbsp. distilled white vinegar In a 4 to 5-quart pan, place potatoes in 1-inch boiling water; cover and boil over medium heat until tender when pierced, 25 to 30 minutes. Drain well and let cool. Peel potatoes, if desired, then dice. Place in a large bowl. Cut onion into quarters and slice thin. Add to potatoes along with celery, apple, olives and pickle. In a small bowl, stir together the mayonnaise, mustard, vinegar and steak sauce. Spoon over potato mixture and mix gently. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours. Better the next day. Makes 10 to 12 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |