Potato Salad (Americastestkitchen.com) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes ¼ cup red wine vinegar ½ teaspoon salt ½ teaspoon ground black pepper 3 hard-boiled eggs, peeled and cut into small dice 2 tablespoons red onion, chopped 1 small celery stalk, cut into small dice (about 1/2 cup) ¼ cup finely chopped sweet pickle (not relish) ½ cup mayonnaise 2 teaspoons Dijon mustard ¼ cup fresh minced parsley
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Directions: |
Directions:BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients.
Mix in remaining ingredients; refrigerate until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: 22 C per serving
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