| 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. |
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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
2 teaspoons 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 bowl. |
| | 3 | Drain cooked potatoes in a colander. Rise with cold water and allow to cool. |
| | 4 | When potatoes are just cool enough to handle, rub skins off potatoes and cut into 1-inch pieces, adding to the vinegar in a large bowl. Toss gently with rubber spatula and add the mustard mix to combine. |
| | 5 | Let cool to room temperature. Add remaining ingredients, mix a few turns, and taste for salt and pepper. Stir gently to combine everything. |
| | 6 | Top with sprinkle of paprika or fresh dill. |
| | 7 | 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 skip the vinegar. Adding one more egg or even a tablespoon of egg will add flavor smooth out the salad.. Cool the potatoes before adding mayonnaise to it for health reasons.
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