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Title: Mama Leah's Potato Salad
Categories: Vegetable Side Jewish
Yield: 4 Servings
| 2 | lb | Russet or Idaho potatoes, peeled |
| 3 | Scallions, chopped | |
| 3 | Sprigs parsley, chopped | |
| 1/4 | c | Corn oil |
| 1/4 | c | Cider vinegar |
| 1/2 | ts | Prepared mustard |
| 1 | c | Mayonnaise |
In a pot, place the peeled potatoes in enough water to cover. Cook until the potatoes are tender, but not too soft. Drain. Let the potatoes set until cool enough to handle. Cut the cooked potatoes into cubes.
In a large bowl, place the cubed potatoes. Add the scallions and parsley.
In a small bowl or measuring cup, mix the oil and vinegar. Pour the mixture over the potatoes. Mix well.
In another bowl, mix the mustard and mayonnaise together. Add this mixture to the potatoes only after they have cooled completely. Mix well. Serve at room temperature or chilled. Makes 4 to 6 servings.
NOTE: I love potatoes in any shape or form. This potato salad is what I would call the typical, old-fashioned potato salad, in other words, a classic. Enjoy!
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 úúúúúúúúúTasty Recipes -- Kugel To Kasha ~- Blintzes To Borscht -- úúúúúúúúúby Leah Loeb Fischer with Maria Poluskin Robbins. úúúúúúúúúCopyrighted 1990 Published by MacMillan Publishing Company.
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