Sunshine Salad Recipe

Name: Sunshine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 waxy potatoes (about 3 lb.); ½ cup extra virgin olive oil; ¼ cup apple cider vinegar; 1 tablespoon water; 2 teaspoons salt (to taste); ½ teaspoon fresh coarse ground black pepper; ⅓ cup diced red bell pepper; ⅓ cup diced green bell pepper; 1 cup finely chopped celery; 1 ½ cups finely chopped onions; 3 large eggs, hard cooked and coarsely chopped; ⅓ cup coarsely chopped dill pickle; ½ cup mayonnaise; 1 tablespoon prepared yellow mustard; bell pepper, rounds for garnish (red and green)

Servings: persons

6 waxy potatoes (about 3 lb.)
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon water
2 teaspoons salt (to taste)
½ teaspoon fresh coarse ground black pepper
⅓ cup diced red bell pepper
⅓ cup diced green bell pepper
1 cup finely chopped celery
1 ½ cups finely chopped onions
3 large eggs, hard cooked and coarsely chopped
⅓ cup coarsely chopped dill pickle
½ cup mayonnaise
1 tablespoon prepared yellow mustard
bell pepper, rounds for garnish (red and green)

1
Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
2
Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
3
In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
4
Cover and place in refrigerator to marinate at least 6 hours or overnight.
5
Stir and shake occasionally for even marinating.
6
Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
7
In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
8
Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
9
Store leftover potato salad covered in the refrigerator.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 waxy potatoes (about 3 lb.), ½ cup extra virgin olive oil, ¼ cup apple cider vinegar, 1 tablespoon water, and more.

Yes, Sunshine Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunshine Salad

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