Ingredients: |
Ingredients: 2 pounds (3-4 med) russet potatoes, peeled and cut into ¾ inch cubes.
Salt - 1 Tbsp for boiling, ½ tsp. for dressing
2 Tbsp. distilled White Vinegar
1 med. Celery Rib, chopped fine (about ½ cup)
2 Tbsp. minced Red Onion
3 Tbsp. sweet Pickle Relish
½ cup Mayonnnaise
¾ tsp. powdered Mustard
¾ tsp. Celery seed
2 Tbsp. minced fresh Parsley Leaves
¼ tsp. ground Black Pepper
2 large Hard-cooked Eggs, peeled and cut into ¼" cubes
|
Directions: |
Directions:Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat; add 1 Tbsp. salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine. Let stand until potatoes are just warmed, about 20 minutes.
Meanwhile, in a small bowl, stir together celery, onion, pickle relish, mayo, mustard, celery seed, parsley, pepper and ½ tsp. of salt.
Using a rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover and refrigerate till chilled, about 1 hour; serve.
Can be covered and refrigerated for up to 1 day. |
Personal
Notes: |
Personal
Notes: My mom, Patricia, calls this Yankee Potato Salad. So I don't make it often, but when I do, I see her eating it. She just comments that this ISN'T the way SHE makes it. Personally, I love this version over the heavily mustard ones. That vinegar gives it just a small kick that is wonderful!!!
|
This recipe for All American Potato Salad is from