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Crunchy Potato Salad
Submitted by: cateyes725
Water chestnuts give this salad a nice crunch and balsamic vinegar dressing gives it a truly unique flavor.
Ingredients
- 3 lb red potatoes, washed and boiled
- 3 eggs, boiled and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can water chestnuts, sliced
- 1/2 cup chopped green stuffed olives
- 1 cup ranch dressing
- 1/2 cup balsamic vinegar dressing
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Method
After potatoes are cooked, drain and let cool. Leaving skins on, slice potatoes in large bowl. Gently mix in eggs, onions, celery, water chestnuts and olives. Wisk dressings in a small bowl and fold into potato mixture. Chill until ready to serve.
Notes: This can be made the day before, the flavors are better if refrigerated overnight.
Number of Servings: 8
Submitted by: cateyes725 ( See all of cateyes725 Recipes )
