Potato Salad



Ingredients:

  • 2 pounds yukon potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
  • 2 tablespoons red wine vinegar
  • 1 small minced red onion
  • 3 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise + more if needed
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 teaspoon ground black pepper
  • 3 large hard-cooked eggs , peeled and cut into 1/4-inch cubes 

Method:

  1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender.
  2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just barely warm or almost fully cooled, about 20 minutes.
  3. Meanwhile, in small bowl, stir together onion, pickle relish, mayonnaise, mustard powder, celery salt, garlic and onion powders, parsley, and pepper. Using rubber spatula, gently fold dressing and eggs into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. 

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