I LOVE POTATO SALAD. BUT IT BECAME A CHALLENGE TO PLEASE EVERYONE'S TASTE BUDS WITH SOME OF THE INGREDIENTS INCORPORATED WITH THE "CLASSIC" STYLE. SO I CAME UP WITH THIS VERSION AND MUCH TO MY PLEASURE EVERYONE LOVED IT! I HAVE BEEN ASKED TO MAKE IT ON SEVERAL OCCASIONS. THIS POTATO SALAD IS EXCELLENT WITH ANY KIND OF GRILLED OR SMOKED MEAT.
Ingredients:
11/2 cup FRENCH'S® French Fried Onions
3 tbsp FRENCH'S® Classic Yellow® Mustard
3 lb SMALL (NEW) RED POTAOTES
14 oz SMOKED TURKEY SAUSAGE (PRE-COOKED)
1/4 cup ITALIAN PARSLEY
1 cup GREEN BELL PEPPER
11/2 cup MAYONNAISE
4 tbsp LIGHT OLIVE OIL
Directions:
1) PLACE POTATOES IN LARGE POT, COVER WITH WATER, AND BRING TO BOIL. COOK UNTIL POTATOES ARE FORK TENDER. DRAIN AND LET COOL TO TOUCH.
2) FINELY CHOP PARSLEY.
3) REMOVE SEEDS FROM GREEN PEPPER AND COARSLEY CHOP.
4) SLICE TURKEY INTO BITE SIZE PIECES.
5) PREPARE GRILL SO COALS PRODUCE A MEDIUM HIGH HEAT.
6) PEEL POTATOES AND CUT IN HALF. PLACE IN LARGE BOWL AND ADD OLIVE OIL, SALT AND PEPPER. STIR GENTLY TO EVENLY COAT POTATOES.
7) ADD HICKORY CHIPS TO PREPARED COALS TO PRODUCE A GOOD SMOKE.
8) PUT POTATOES ON A GRILL TRAY OR COOKIE SHEET THAT HAS BEEN TREATED WITH A NON STICK COOKING SPRAY.
9) PLACE POTATOES ON GRILL AND COVER.COOK UNTIL POTATOES ARE SLIGHTLY BROWNED. TURNING OCCASIONALLY TO PREVENT BURNING.
10) REMOVE POTATOES FROM GRILL AND CUT INTO BITE SIZE PIECES.
11) PLACE POTATOES INTO LARGE MIXING BOWL AND ADD THE PARSLEY, GREEN PEPPER, FRENCH'S FRENCH FRIED ONIONS, TURKEY SAUSAGE, MAYONNAISE AND MUSTARD. STIR GENTLY TO INCORPORATE ALL INGREDIENTS.
12) SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
1) CAN LEAVE SKINS ON POTATOES
2) CAN PUT POTATOES DIRECTLY ON GRILL. (MAKE SURE POTATOES ARE LARGE ENOUGH NOT TO FALL THROUGH)
3) CAN GARNISH WITH EXTRA FRENCH'S FRENCH FRIED ONIONS AND PARSLEY BEFORE SERVING.
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