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It's a BBQ lover's dream! A welcome addition to the picnic basket, this salad is full of that sweet, tangy taste usually reserved for grilled meats.
3 pounds small red potatoes, quartered
1/2 cup olive oil
1/2 cup ketchup
1/4 cup cider vinegar
1 1/2 teaspoons McCormick® Mustard, Ground
1 teaspoon McCormick® Black Pepper, Coarse Ground
1 teaspoon salt
1 1/2 cups thinly sliced celery
1 cup coarsely chopped red bell pepper
1/2 cup chopped red onion
Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat.
Serve immediately or refrigerate until ready to serve.
(Amount per serving)