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"Hunger is the best sauce in the world."--Cervantes

American Picnic Potato Salad Recipe

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This recipe for American Picnic Potato Salad is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup thinly sliced purple onions
1 cup celery strips 1" long 1/4" wide
3 medium size cucumbers, peeled, seeded and sliced
2 cups Hellmanns mayo, plus more if needed
5 Tbsp. prepared Dijon-style or herb mustard
20 hard cooked eggs, peeled and quartered
1 cup chopped Italian parsley
Directions:
Directions:
Drop the potatoes as you peel them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm. When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper. Add the onions, celery, cucumbers, mayo and mustard; toss gently to combine. Add quartered eggs and parsley and toss again. Cool to room temperature, cover, and refrigerate overnight. Before serving, toss again, correct seasoning and add more mayo of needed.

 

 

 

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