I love the way these potatoes are cooked perfectly for this potato
salad..
there is nothing worse to me than having a mushy potato!
This is a joy to serve, I take pride in presenting a tasty dish and one
that is pleasant to the eyes...
double or triple this recipe depending on how many servings you
want
Try this potato salad for a light supper with barbecued chicken or for lunch with
freshly tossed greens and vegetables.
See more of my gourmet
easy Salads
...all with photographs
Lunch ideas
with photographs
Potato Salad
recipe and
photograph created by www.finedinings.com
Yield: 3 cups
1 pound white potatoes, peeled, cut into 3/4-inch cubes
1 tablespoon white wine vinegar
1/4 cup celery, chopped
2 tablespoons green onion, sliced
2 tablespoons sweet pickle relish, or
use dill pickles
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
2 tablespoons fresh parsley, chopped
1 hard boiled egg*, cut into 1/4-inch cubes
1/4 cup mayonnaise, Best Foods or Hellman's
salt and pepper, to taste
Put
potatoes in a saucepan and cover with 1-inch of
cold water. Bring to a boil over medium high heat; reduce the
temperature to medium stirring once and continue cooking for 8 minutes.
Drain well and transfer to a large bowl adding vinegar; let stand for 20
minutes or until they have absorbed all the vinegar. Then blend in the celery,
green onion, pickle relish, dry mustard, celery seed, freshly chopped parsley,
cubed hard boiled egg, salt and pepper. Fold in the mayonnaise and serve.
Wine recommendation: Claret
* How to boil eggs: I learned this from Julia Child. Prick a
hole in the bottom of the egg with a pin which will release pressure
during boiling; place in a saucepan of cold water and bring to a boil
over high heat, then cover and set the pan aside for 20 minutes.
Put egg in ice water for 2 minutes then place it back into boiling water
for 10 seconds which will expand the shell and make it easier to
peel. This will produce tender whites and buttery yolks every
time.
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