Title: Jeanne Voltzs' Grandmother's Potato Salad
Categories: Salad Vegetable
Yield: 8 Servings
| 2 1/2 | lb | New potatoes (red skins are great) |
| 2 | | Hard boiled eggs |
| 1 | ts | Dijon mustard |
| 2 | tb | Balsamic or cider vinegar (I prefer the balsamic) |
| 3 | tb | Olive oil (for this recipe I prefer a Greek oil) |
| 2 | | Large scallions, finely chopped, including green parts |
| 2 | | Ribs celery, diced |
| 1/2 | c | Home made mayonnaise |
| 1 | ts | Celery seed |
| | | Salt and freshly ground pepper |
Scrub potatoes and place in a saucepan with water enough to just cover
them. Cover the pan, bring to a boil, and boil until potatoes are barely
tender, about 15 - 20 minutes. Remove potatoes and let cool until
comfortable to handle, then peel them, cube them and place in a large bowl.
In a small bowl stir the mustard and vinegar together and then beat in the
olive oil. Pour the mixture over the potatoes and gently toss and coat
well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add
the scallions, celery, mayonnaise, celery seed and salt and pepper to
taste. Again toss gently but thoroughly. Turn into a serving bowl lined
with lettuce if you like, slice the eggs and arrange in a circle around the
outside of the salad. Cover and refrigerate or serve at once. SOME
SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states,
or with a little Hungarian paprika sprinkled over the top.