Title: All-American Potato Salad
Categories: Vegetable
Yield: 6 Servings

2 1/2 pounds small boiling potatoes (white -- red, or fingerling)

3 tablespoons cider vinegar -- or to taste

5 hard-boiled large eggs

3/4 cups mayonnaise

2 tablespoons dijon mustard

1/2 cup chopped sweet onion

3 large celery ribs

boil potatoes.

With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature Serves 6.

Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or corn.

Posted to MM-Recipes Digest V4 #9

Recipe by: From Gourmet Magazine, July 1997

previous

next