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.
15m
PREP TIME
20m
COOK TIME
185
CALORIES
10
INGREDIENTS
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.
15m
PREP TIME
20m
COOK TIME
185
CALORIES
10
INGREDIENTS
Ingredients 12 Servings
- 3 pounds small red potatoes, quartered
- 1/2 cup olive oil
- 1/2 cup French's® Tomato Ketchup
- 1/4 cup cider vinegar
- 1 1/2 teaspoons McCormick® Ground Mustard
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 1 teaspoon salt
- 1 1/2 cups thinly sliced celery
- 1 cup coarsely chopped red bell pepper
- 1/2 cup chopped red onion
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Serve immediately or refrigerate until ready to serve.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Serve immediately or refrigerate until ready to serve.
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