Classic Potato Salad

Summer Sunday is here.  I bought some 1/2 inch thick New York Strip steaks, perfect to grill.  This Sunday I kept it extremely simple.  Watermelon, Classic Potato Salad, Baked Beans and grilled New York Strip.  Couldn’t be any simpler than that.  This potato salad was awesome.  Eric did not like the red wine vinegar flavor but Kent and I did not agree.  Next time I will try without the red wine vinegar and see what we think.  Here is the recipe:

Classic American Potato Salad
(From; America’s Test Kitchen)

July 2013 055

If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise. (I did not have that problem.)

INGREDIENT

2 pounds red potatoes (similar in size)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup red wine vinegar
1  rib celery, chopped fine (about 1/2 cup)
2 tablespoons minced vidalia onions
1/4 cup diced sweet pickle
1/2 cup mayonnaise (see note)
2 Tablespoons minced parsley
2 teaspoons dijon mustard
3 hard boiled eggs

INSTRUCTIONS

  1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 15 minutes.
  2. Drain potatoes and transfer to large bowl. Add vinegar, salt and pepper using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes. (I put in fridge to cool.)
  3. Meanwhile, in small bowl, stir together mayonnaise, pickles, eggs, celery, onion, parsley and mustard.  Using rubber spatula, gently fold dressing into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

 

2 thoughts on “Classic Potato Salad

  1. Oh, how nice to have an alternative to my “tried and true” which I always get compliments on and requests for, but sometimes get tired of making. Thanks for the inspiration! Look out “same ole same ole.”

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