"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato Salad Recipe

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This recipe for Potato Salad, by , is from ., 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!

Helene deReeder (adapted from Ina Garten)


9-10 lbs Yukon Gold potatoes
Kosher salt
4 cups mayonnaise
1 cup sour cream
4 tbsp Dijon mustard
cup white balsamic vinegar
1-2 cup fresh dill, chopped
3-4 cup celery, chopped fine
1/2 cup chopped red onion
4 hard boiled eggs
Freshly ground pepper and salt to taste

Place potatoes and 2 tbsp salt in large pot of water. Bring to boil then lower the head and simmer for 10-15 minutes, until potatoes are tender. Don't overcook! Drain in colander.
While potatoes are cooking, whisk together mayonnaise, sour cream, mustard, vinegar, dill, salt and pepper in bowl and set aside.
When potatoes are cool enough to handle, slice thinly in 1-2" slices, and place in large bowl with chopped celery and onion. Pour dressing over potatoes in batches, stirring gently with spatula to combine ingredients.
Add additional salt/pepper to taste. Add more dill if desired.
Toss again gently. Cover and refrigerate for a few hours to allow flavors to blend.
Before serving, add chopped eggs and gently combine.




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