Upper Crust Cafe’s Potato Salad
5 lbs potatoes (red), scrubbed and cubed into 1" cubes
1/8 cup red wine vinegar
1/8 cup canola oil
1T finely chopped fresh dill or 1 tsp dried
Mayonnaise - enough to lightly coat
Green onion to taste
Boil potatoes in salted water - drain. While still hot pour vinagrette over and toss well. When cool mix with mayonnaise and add onions to taste.
The key to this salad is to over-cook the potatoes. Not till they are mushy but almost. I also use way more dill and lots of salt and fresh ground pepper but it’s a personal choice.
1/8 cup red wine vinegar
1/8 cup canola oil
1T finely chopped fresh dill or 1 tsp dried
Mayonnaise - enough to lightly coat
Green onion to taste
Boil potatoes in salted water - drain. While still hot pour vinagrette over and toss well. When cool mix with mayonnaise and add onions to taste.
The key to this salad is to over-cook the potatoes. Not till they are mushy but almost. I also use way more dill and lots of salt and fresh ground pepper but it’s a personal choice.
submitted by: sness