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Potato Salad (Americastestkitchen.com) Recipe

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This recipe for Potato Salad (Americastestkitchen.com), by , is from Rose's Spring and Summer Recipes from the Internet, 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!

Contributor:  
Contributor:  
Rose Overturf

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
cup red wine vinegar
teaspoon salt
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)
cup finely chopped sweet pickle (not relish)
cup mayonnaise
2 teaspoons Dijon mustard
cup fresh minced parsley

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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
22 C per serving

 

 

 

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