| Old-Fashioned Potato Salad
American
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| Classic American potato salad is often found at picnics and summer parties. This is a well-worn recipe pleasing to adults and children. I love making it ~ Mark |
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| Ingredients |
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4 pounds equal-sized boiling potatoes, Yukon Gold are best
2 tablespoons Dijon mustard
1 teaspoon salt
2 cups mayonnaise
1 tablespoon vinegar
3/4 cup diced celery
1 cup diced white onion
8 large hard-boiled eggs, chopped
Salt and freshly ground black pepper +
1/4 teaspoon dried dill
1/4 teaspoon paprika
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Steps
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| 1 | Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan. Bring to boil and simmer uncovered until just tender, 20 to 30 minutes, depending on size of potatoes. |
| | 2 | While potatoes are simmering, whisk together Dijon mustard and salt in a small bowl. |
| | 3 | Drain cooked potatoes in a colander. Rise with cold water and allow to cool. |
| | 4 | When potatoes are cool enough to handle, rub skins off potatoes and cut into 3/4-inch pieces, adding to large bowl with vinegar. Toss gently with rubber spatula, and cool some. |
| | 5 | Add the mustard mix to combine. |
| | 6 | Let cool to room temperature. Add remaining ingredients, mix a few turns, and taste for salt and pepper. Stir gently to combine everything including half the dill and paprika. |
| | 7 | Top with sprinkle of remaining dill and paprika. |
| | 8 | Serve at room temperature or chilled. |
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| Yield |
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original recipe yield: 8 Servings
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| Notes
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Some people may not like the tang, so less vinegar. Adding one more egg will add flavor. Cool the potatoes before adding mayonnaise and refrigerate immediately for health reasons.
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