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A new Red Potato Salad this month
August 29, 2007
Issue #007
August 2007



Welcome to the seventh edition of the The Salad Bar, a monthly newsletter to keep you up to date on the website: Easy Salad

Here's what's new this month...

A new summer salad has been added to the site this month: Red Potato Salad. This salad is made with some extra vegetables added and a simple mayonnaise/mustard dressing with an option to add a little steak sauce for a slightly different flavour.

Here it is:

Red Potato Salad Recipe


6-8 red potatoes
6 hard boiled eggs
1 bell pepper-any colour-chopped
1-2 carrots-sliced
1/3 long english cucumber-sliced
1 cup broccoli flowerettes
4-6 green onions-chopped
salt & pepper to taste


3/4 cup mayonnaise
1/4 cup mustard
2 tbsp. steak sauce(optional)

Boil eggs in salted water 8-10 minutes, cool and set aside.

Wash potatoes and peel if desired. I usually leave the skins on.

Cut potatoes into 1 inch slices and boil until cooked. Pour into colander and rinse with cold water. Set aside to let cool.

Add bell pepper, carrots, cucumber, broccoli and green onion to a large bowl or pot.

Peel 4 cooled hard boiled eggs, rinse with cold water and slice into 1/4" slices. Add to bowl. Save the other 2 eggs for garnishing finished salad.

Chop cooled potatoes into bite-sized pieces and add to bowl.

Add dressing and mix. You may have to add more mayonnaise to get the right consistency. You can also add more mustard or steak sauce if you would like the flavour to have a little more zip.

Add salt & pepper to taste.

When you have the desired flavour and consistency, transfer salad to an appropriate sized bowl. Peel and slice the remaining 2 eggs and place on top of the salad as a garnish.

Sprinkle a little paprika over top of the salad if desired.

Cover salad with plastic wrap and refrigerate for at least 2 hours.

For a picture of this salad, follow this link: Red Potato Salad Recipe.

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