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ALL-AMERICAN
POTATO SALAD
2 1/2
pounds small boiling potatoes
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise (I use miracle whip)
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
Boil potatoes. In a large saucepan cover potatoes with salted
cold water by 1 inch and simmer, covered, until just tender,
about 15 to 30 minutes, depending on size of potatoes. In
a colander drain potatoes and cool to warm. With a sharp
knife peel warm potatoes and cut into 1/3" 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.
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