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Ingredients
| russet potatoes: 4 whole potatoes |
| regular mayonnaise: 1/4 cup |
| distilled vinegar: 4 tsp |
| granulated sugar: 1 1/2 tsp |
| salt: 1/4 tsp |
Tangy Potato Slices
Credit: AllRecipes
User rating:
"A snappy sauce gives spuds a German potato salad-like taste that is sure to tingle the taste buds. 'This is a perfect way to use up leftover cooked potatoes,' notes Ilene Soroko, Norfolk, Virginia."
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Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Directions
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and cook for 20-25 minutes or until tender; drain and cool slightly. meanwhile, in a skillet, combine the mayonnaise, vinegar, sugar and salt. Cook and stir over low heat just until heated through. Peel potatoes and cut into 1/4-in. slices. Gently stir into mayonnaise mixture; heat through.