All-American Potato Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
I have a real weakness for potato salads and especially for those without pickles, relish or sugar. This one, from a recipe newsletter, is a little tangy and quite good, I think. Ingredients:
3 lbs potatoes, peeled and cut into 1-inch chunks (9 medium) |
1/4 cup cider vinegar |
2 tablespoons olive oil |
1 tablespoon spicy brown mustard |
1/2 teaspoon ground black pepper |
1 1/2 teaspoons salt |
3/4 cup mayonnaise |
1/2 cup whole milk |
2 medium celery ribs, chopped |
1/2 small red onion, chopped |
Directions:
1. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
2. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
3. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
4. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth.
5. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.
6. Cover and refrigerate 4 hours or overnight.
|
|