Saturday, October 28, 2017


Classic Potato Salad


  • 2pounds red and/or yellow new potatoes, quartered
  • 1/4teaspoon salt
  • 1 1/4cups mayonnaise or salad dressing
  • 1tablespoon yellow mustard
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1cup thinly sliced celery (2 stalks)
  • 1/3cup chopped onion (1 small)
  • 1/2cup chopped sweet or dill pickles or sweet or dill pickle relish
  • 6hard-cooked eggs, coarsely chopped
  • Lettuce leaves (optional)
  • Paprika (optional)
  • Directions

    1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
    2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
    3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
    4. Makes 12 side-dish servings.

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