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American Picnic Potato Salad

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Ingredients
  Boiling potatoes 4 Pound, peeled
  White wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Sliced purple onions 1 Cup (16 tbs)
  Celery strips 1 Cup (16 tbs) (1 Inch Long, 1/4 Inch Wide)
  Cucumbers 3 Medium, peeled, seeded and sliced
  Mayonnaise 2 Cup (32 tbs) (Hellmans)
  Prepared dijon mustard/Herb mustard dill / tarragon / basil 5 Tablespoon
  Hard cooked egg 20 , quartered
  Italian parsley 1 Cup (16 tbs)
Directions

Drop the potatoes as you peel them into a kettle of cold, salted water.
Bring to a boil and cook until tender but still firm.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them.
Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
Add the onions, celery, cucumbers, mayonnaise and mustard; toss gently to combine.
Add quartered eggs and parsley and toss again.
Cool to room temperature, cover, and refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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