Saturday, May 28, 2011

POTATO SALAD

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.



4 comments:

  1. 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

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  2. Perfect for the long weekend with some BBQ!

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  3. This looks delicious! Maybe they will have some at the beach club today!

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  4. one of my favorite summer dishes...
    looks great!

    maureen

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