A delicious summer staple – perfectly complimenting any other dish on the menu!
ALL AMERICAN POTATO SALAD
1 1/2 to 2 pounds of potatoes, cut into 3/4 inch cubes
1 tablespoon plus 1/2 teaspoon salt, divided use
2 tablespoons champagne vinegar
1 celery rib, chopped
2 tablespoons sweet pickle relish
1/4 – 1/2 cup mayonnaise
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon ground black pepper
2 hard cooked eggs, peeled and cut into 1/4 inch cubes
Place potatoes in large saucepan and add water to cover by one inch. Bring to a boil over medium high heat, add 1 tablespoon of the salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender but still firm, about 8 minutes.
Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in a small bowl, stir together chopped celery, onion, pickle relish, mayonnaise, dry mustard, celery seed, parsley, black pepper and the remaining 1/2 teaspoon salt. Gently fold dressing and eggs into potatoes. Cover and chill.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, May 2009
