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Categories:
red potatos olive oil rice wine vinegar mayonnaise black pepper eggs green salad salad greens carrot stalks of celery cucumber red onion white mushrooms cherry tomatos bacon black olives
Viewed: 32 - Published at: 3 years agoIngredients
- 6 medium red potatos, boiled in salted water until tender, peeled and sliced
- 1 DRESSING FOR POTATOS
- 2 tbsp olive oil
- 4 tbsp seasoned rice wine vinegar
- 2 tbsp mayonnaise
- 1/4 tsp black pepper and salt to taste
- 6 hard boiled eggs, sliced
- 1 FOR GREEN SALAD
- 8 cup mixed torn salad greens
- 1 carrot, very thin sliced
- 3 stalks of celery, sliced
- 1 cucumber, sliced
- 1 small red onion, sliced
- 3 sliced white mushrooms
- 1 pints cherry tomatos, cut if large, left whole if you use grape or small tomatoes
- 1 FOR GARNISH/TOPPING
- 12 slice of bacon, cooked crisp and cut up
- 18 black olives
Method
- This salad makes 6 individual servings.
- In a large bowl combine potato salad dressing ingredients and whisk well.
- Add warm sliced potatos and very gently make sure each slice has some dressing coating it.
- Cover and marinate until ready to plate.
- For the green salad, combine salad greens with all vegetables and toss together.
- TO SERVE
- Arrange potato slices around the edge of each plate.
- Mound the tossed salad in the center, add equal amounts of sliced egg to each salad.
- Then divide bacon and olives evenly on salad.
- Serve with a few different salad dressings to please everyone!
- This can also be made on a large platter.
