By Joanne Paradis
Red Bliss Potato Salad
Ingredients
- 4 lbs red bliss potatoes (washed, whole and unpeeled)
- 1/2 cup ish Italian dressing (we use Good Seasons)
- 1 chopped red pepper
- 1 cup finely chopped celery
- Sliced Scallions to taste
- 1 c sliced black olives
- 2/3 medium sized jar of marinated artichoke hearts drained and roughly
- chopped
- 1ish cup of mayonnaise
- Salt & Pepper to taste
Directions
- Boil potatoes until they are just fork tender, not quite mashable. You don’t want them falling apart.
- Drain and cut into cubes while still warm.
- Pour Italian dressing over the warm potatoes; you don’t want them swimming in it, just enough for the potatoes to soak it in.
- After adding the dressing, let them sit in the refrigerator for a couple of hours till completely cool.
- Lightly mix in peppers, olives, artichoke hearts, and, if using, the onion.
- Add Mayo to taste, salt, and pepper. Refrigerate overnight and enjoy
