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.

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See you soon,

Teresa

xoxo

Saveur June-July 2011