"Beans & Barley" House Potato Salad


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A classic potato salad with some extra touches, such as vermouth, radishes, and dillweed.

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  • 4 C. cubed red potatoes, cut into 1-inch cubes
  • 1 Tbs. vermouth
  • 1/4 C. sliced radishes
  • 1/4 C. thinly sliced green onions
  • 1 hard-cooked egg, sliced
  • 1/4 C. freshly chopped parsley
  • 1/2 C. mayonnaise
  • 1/2 tsp. celery seed
  • 1/2 tsp. dillweed
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

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Steam potatoes until tender, about 20 minutes. Place them on a tray or cookie sheet and splash the vermouth over the potatoes, then let them cool. Drain off any excess liquid. Combine remaining ingredients in separate bowl and mix with potatoes. Makes 6 servings.

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