Classic Potato Salad
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Serves: 4-6
Ingredients
  • 2 pounds russet potatoes, peeled and cubed
  • 2 tablespoons champagne vinegar
  • 1 cup finely diced celery
  • ¼-1/2 cup finely minced red onion (to your taste)
  • ¼ cup minced Tru Bread & Butter pickles
  • ½-1 cup mayonnaise (to your taste)
  • 1 teaspoon dry mustard
  • 1 tablespoon prepared Dijon mustard
  • ¾ teaspoon celery seed
  • ¼ cup minced fresh parsley
  • salt and pepper, to taste
  • 2 hard cooked eggs, pelled and diced (optional)
Instructions
  1. Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt to the water and bring to a boil over medium high heat. Reduce heat and simmer until potatoes are just tender (don't overcook or they'll fall apart), about 8-10 minutes. Drain potatoes and gently toss with the vinegar while still hot. Let potatoes cool slightly.
  2. Combine all remaining ingredients together in a bowl then gently fold into the potatoes using a rubber spatula. Cover and refrigerate until well chilled, at least one hour. Potato salad is best when made the day before so that the flavors can really meld.
Notes
I like to leave the peel on my potatoes for extra texture and nutrition, but I'm guessing they won't absorb the vinegar or dressing as well if you do that.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/06/my-sisters-potato-salad/