Old Fashioned Potato Salad With Chervil
|Red boiling potato||2 Pound, scrubbed|
|Minced celery||1⁄2 Cup (8 tbs)|
|Scallion||2⁄3 Cup (10.67 tbs), minced|
|Chopped sweet pickle||1⁄4 Cup (4 tbs)|
|Hard boiled eggs||2 , chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon (To Taste)|
|Minced chervil||2 Tablespoon|
In a saucepan combine the potatoes with enough water to cover them by 1 1/2 inches, add salt, and bring the water to a boil over moderately high heat.
Simmer the potatoes, covered, for 15 to 20 minutes, or until they are tender.
Drain the potatoes and let them cool to room temperature.
Peel the potatoes, if desired, and cut them into 1-inch pieces.
In a bowl combine the potatoes, the celery, the scallion, the pickle, and the eggs.
In a small bowl whisk together the mayonnaise, the mustard, the sugar, the chervil, and salt and pepper to taste until it is combined well.
Add the dressing to the potato salad and combine the salad gently.