Meeting House Potato Salad Recipe

Step 1

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors.

Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams fat, 53 milligrams cholesterol, 245 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

Things You'll Need

  • Stephen Ceideburg
  • 1 1/2lb Unpeeled, waxy boiling
  • -potatoes, scrubbed
  • 3tb Olive oil
  • 2tb Fresh lemon juice
  • 2tb White wine or apple juice
  • 2tb Dijon or prepared mustard
  • 1/2ts Salt
  • 2 Hard-cooked eggs, finely
  • -chopped
  • 1c Finely diced celery
  • 1/4c Finely chopped shallots or
  • -onion
  • 1/4c Finely chopped green or red
  • -bell pepper
  • 2tb Sweet or dill pickle relish

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