Picnic Potato Salad

SUBMITTED BY: Sheri Neiswanger

"What would a picnic be without potato salad? In this recipe, mint adds a tasty twist on the traditional. Because it contains oil instead of mayonnaise, it travels well to picnics. --Sheri Neiswanger, Ravenna, Ohio"

PREP TIME	25 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

10 medium red potatoes, cubed
2/3 cup vegetable oil
2 tablespoons cider vinegar
4 teaspoons honey
1 teaspoon dried basil
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried mint
dash cayenne pepper

READ REVIEWS (1)

DIRECTIONS

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving.

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REVIEWS

Reviewed on May 3, 2008 by Juli Scar.

Very good. A refreshing change from the typical potato salad of which I am not a fan. I made it for a party at my house and it went over very well. It did however made too much dressing. I would use almost 1/2 as much.

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