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American Potato Salad

Thursday, May 26, 2016

Recipe adopted from The New Best Recipe.  [Recipe serves 4 to 6].

This week I was reminded that cooking for just myself is not one of my strengths.

With this warm weather, I needed to bulk up the 'cold side dish' section of the site.  So I updated posts for deviled eggs and tarragon chicken salad, and then put up a new post for American egg salad.  The good news is that they all turned out great.  The bad news is that I have enough leftovers to feed a small army.  Oh well, if a surprise grill out happens this week, I'm so ready, hah!

INGREDIENTS:

2 pounds red potatoes, scrubbed
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

3 hard-boiled eggs peeled and cut into 1/2-inch dice
1 rib of celery, minced
2 tablespoons minced red onion
1/4 cup sweet pickles, minced
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves (or your favorite other fresh herb such as tarragon)

DIRECTIONS:

Add the potatoes to a large stockpot and cover with cold water plus an additional inch of water.  Bring to a simmer and cook until a paring knife penetrates the potatoes with little resistance, roughly 25 minutes.  Drain and cool slightly.  Once they're cool enough to work with, cut the potatoes into 3/4-inch cubes.  Toss the cubes in a large bowl with the vinegar, kosher salt, and black pepper.  Refrigerate until cool.

While the potatoes are cooling, stir together the diced eggs, celery, red onion, pickles, mayonnaise, mustard, and parsley in a separate bowl.  Fold this mixture into the cooled potatoes and season to taste with additional salt and pepper.

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