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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato Salad Recipe

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This recipe for Potato Salad is from Good Recipies, 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 large russet potatoes, peeled and cut into 3/4 inch cubes
salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons red onions, minced
3 tablespoons sweet pickle relish
1/4 cup mayonnaise
3/4 teaspoon mustard powder
3/4 teaspoon celery seed
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 -3 hard-boiled eggs, peeled and diced
Directions:
Directions:
1
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2
Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
3
Let stand until potatoes are just warm, about 20 minutes.
4
Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
5
Cover with plastic wrap and refrigerate until chilled, about 1 hour.
6
NOTE: Potato salad can be refrigerated for up to 1 day.

Read more: www.food.com/recipe/cooks-illustrated-all-american-potato-salad-480792?oc=linkback

 

 

 

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