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Prep Time: 35 Minutes Cook Time: 1440 Minutes |
Ready In: 1475 Minutes Servings: 6 |
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This was my Grandma's recipe for potato salad of course I have tweaked it up a bit, however it still is hers and tastes every bit as good as 40 years ago. Ingredients:
2 1/2 lbs idaho potatoes |
3 tablespoons apple cider vinegar |
1 cup mayonnaise |
3 tablespoons yellow mustard |
1/4 cup green onion, chopped |
2 eggs, hard-boiled and diced |
1 tablespoon fresh tarragon, chopped |
5 tablespoons garlic, minced |
3 medium sweet pickles, diced |
1/2 cup onion, diced |
1/2 cup celery, sliced thin |
1 teaspoon sea salt |
1 tablespoon sugar |
1/2 teaspoon black pepper |
Directions:
1. Place potatoes into a large heavy-bottomed pot.
2. Cover with cold water and place over medium heat.
3. Cover the pot and bring to a boil.
4. Immediately reduce heat and remove lid.
5. Gently simmer until potatoes are fork tender.
6. Drain and place into an ice bath to cool.
7. Remove skin.
8. Slice potatoes into rounds then half and place into a zip top bag.
9. Add the vinegar and toss to coat all of the potatoes.
10. Place the bag into the refrigerator overnight.
11. In a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
12. Once evenly combined, add the potatoes and season with salt and pepper.
13. Let the salad chill in the refrigerator for at least an hour before serving.
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