Maggi Potato Salad

Maggi Potato Salad
Makes:
8
Prep Time:
30
minutes
Total Time:
55
minutes
Maggi bouillon brings a savory twist to this colorful potato salad just in time for your next picnic or barbecue.

In this recipe:

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Ingredients:

  • 9 medium (about 3 pounds) boiling potatoes, peeled and cut into 1-inch chunks
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, finely chopped
  • 1 teaspoon lemon juice
  • 1 can (8 1/2 ounces) sweet green peas, drained
  • 1 jar (4 ounces) sliced pimientos
  • 2 tablespoons spanish olives, sliced
  • 1 tablespoon diced jalapeños (optional)

Directions:

PLACE potatoes and bouillon in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 20 to 25 minutes or until tender; drain. Place in large bowl.

COMBINE onion, bell pepper, oil, vinegar, garlic and lemon juice in small bowl; pour over potatoes. Gently stir in peas, pimientos, olives and jalapeños. Season with salt and ground black pepper; stir gently. Refrigerate until ready to serve.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Maggi Potato Salad

    Ingredients

    • 9 medium (about 3 pounds) boiling potatoes, peeled and cut into 1-inch chunks
    • 2 MAGGI Chicken Flavor Bouillon Cubes
    • 1 small onion, finely chopped
    • 1 small green bell pepper, finely chopped
    • 2/3 cup olive oil
    • 1/3 cup red wine vinegar
    • 3 cloves garlic, finely chopped
    • 1 teaspoon lemon juice
    • 1 can (8 1/2 ounces) sweet green peas, drained
    • 1 jar (4 ounces) sliced pimientos
    • 2 tablespoons spanish olives, sliced
    • 1 tablespoon diced jalapeños (optional)

     

    Directions

    PLACE potatoes and bouillon in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 20 to 25 minutes or until tender; drain. Place in large bowl.

    COMBINE onion, bell pepper, oil, vinegar, garlic and lemon juice in small bowl; pour over potatoes. Gently stir in peas, pimientos, olives and jalapeños. Season with salt and ground black pepper; stir gently. Refrigerate until ready to serve.

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