Page 70 - Indulgence

Quincey’s Potato Salad

This dish wins as the all time perfect picnic fare. When asked for a written recipe, my
dear friend told me, “anything goes”. We’ve all had potato salad, but nothing even

closely compares. Any quality white or red wine will match well.
Consider pairing with a white wine made from Riesling, Gewurztraminer, Viognier, Pinot

Grigio, Chardonnay or Sauvignon Blanc grapes. For reds, a wine made from Gamay,
Pinot Noir, Sangiovese, Merlot, Malbec, Grenache, Zinfandel, Syrah/Shiraz, Cabernet
Sauvignon or Cabernet Franc grapes.

12 small boiled red potatoes, sliced while still warm (leave the
peel on)
3 shelled hard boiled eggs, chopped
4 oz. Philadelphia Light cream cheese

1 cup Hellmann’s Light Mayonnaise
1 small grated white onion with juice
1/2 cup purple onion, chopped

2 oz. jar diced pimientos
5 radishes, chopped
1/4 cup grated carrots

1/3 cup bread & butter pickles, chopped
1/3 cup roasted and salted sunflower kernels
1/4 cup alfalfa sprouts

Coarse ground black pepper

Place all ingredients except the potatoes in a large bowl and mix
well.

Add the potatoes and toss gently.

Serve tepid or chilled.

Yield: SERVES 6