Recipe Box Salads Side Dishes

Confetti Potato Salad

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Confetti Potato Salad
Loi Palmer, April 2006 MMCW

12 new red potatoes cooked and cubed with skins on, 1/4 cup chopped green olives, 1 chopped red pepper, 1/4 cup sliced green onions, 1 cup feta cheese with basil and tomatoes, 1/2 cup chopped celery, 1/2 cup crisp bacon, 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 tablespoon Dijon mustard, salt and pepper to taste, 1/4 cup fresh parsley.

Cook cubed potatoes. Add the rest of the vegetables and bacon. Blend olive oil, lemon juice, Dijon mustard, salt and pepper together. Pour on the dressing and toss with the potatoes. Chill for two hours. Sprinkle on the parsley just before serving.

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Encouraged? Share this post...

Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

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