Garden State Salad

Name: Garden State Salad
Ingredients: 2 medium potatoes; 1 small bunch romaine, torn; 2 large tomatoes, cut into wedges; 1 cup diced cucumber; 1/2 cup chopped celery; 1/2 medium green pepper, cut into strips; 1 small carrot, shredded; 3 hard-boiled large eggs, chopped; 1/2 cup pitted ripe olives; 3 radishes, sliced; 1-1/2 cups mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons red wine vinegar; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/8 teaspoon pepper

16 ingredients

2 steps

Ingredients

2 medium potatoes
1 small bunch romaine, torn
2 large tomatoes, cut into wedges
1 cup diced cucumber
1/2 cup chopped celery
1/2 medium green pepper, cut into strips
1 small carrot, shredded
3 hard-boiled large eggs, chopped
1/2 cup pitted ripe olives
3 radishes, sliced
1-1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
2

Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.