American Picnic Potato Salad
|Boiling potatoes||4 Pound, peeled|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|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)|
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.