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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Recipe Book All About Salads and Dressigns Ingredients:
2 lbs red potatoes (used 8 large potatoes) or 2 lbs other waxy potatoes (used 8 large potatoes) |
1 medium celery |
2 tablespoons of finely snipped fresh chives or 2 scallions, minced or 2 tablespoons minced red onions |
1/4 cup minced fresh parsley |
3/4-1 cup mayonnaise |
2 tablespoons milk or 2 tablespoons red wine vinegar |
salt & fresh ground pepper |
Directions:
1. Bring potatoes to a boil in a large pot with enough salted cold water to cover by 1 inch. Reduce the heat and simmer, uncovered untilt eh potatoes are tender when pierced with a fork, 20 to 25 minutes. Drain, peel if desired, and cut into bite sized pieces. In a medium bowl, toss the still warm potatoes with: celery, chives/onions and parsley.
2. Stir mayo and milk or vinegar together.
3. Add the mayo mixture to the warm potato mixture and toss gently to coat.
4. Season with salt and pepper.
5. Serve at room temperature or chilled.
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