POTATO SALAD
SERVES 4–6
2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped
Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.
Saveur June-July 2011
That sounds just wonderful...What am i to do? i embarked on this caveman diet and potatoes are on a NONO list. They are my favorite comfort food though
ReplyDeletePerfect for the long weekend with some BBQ!
ReplyDeleteThis looks delicious! Maybe they will have some at the beach club today!
ReplyDeleteone of my favorite summer dishes...
ReplyDeletelooks great!
maureen