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All-American Potato Salad
Recipe By : From Gourmet Magazine, July 1997
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds small boiling potatoes (white -- red, or
fingerling)
3 tablespoons cider vinegar -- or to taste
5 hard-boiled large eggs
3/4 cups mayonnaise
2 tablespoons dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
boil potatoes.
With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices.
In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks
and stir in mayonnaise, mustard, and onion. Chop whites and celery and
gently toss together with potatoes, mayonnaise mixture, and salt and
pepper to taste. Serve potato salad chilled or at room temperature Serves
6.
Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat,
or corn.
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