All-american potato salad

 
 
                         All-American Potato Salad
 
 
 Recipe By     : From Gourmet Magazine, July 1997
 
 Serving Size  : 6    Preparation Time :0:00
 
 Categories    : Vegetables
 
 
   Amount  Measure       Ingredient -- Preparation Method
 
 --------  ------------  --------------------------------
 
    2 1/2  pounds        small boiling potatoes (white -- red, or
 fingerling)
 
    3      tablespoons   cider vinegar -- or to taste
 
    5                    hard-boiled large eggs
 
      3/4  cups          mayonnaise
 
    2      tablespoons   dijon mustard
 
      1/2  cup           chopped sweet onion
 
    3      large         celery ribs
 
                         boil potatoes.
 
 
 With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices.
 In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks
 and stir in mayonnaise, mustard, and onion. Chop whites and celery and
 gently toss together with potatoes, mayonnaise mixture, and salt and
 pepper to taste. Serve potato salad chilled or at room temperature Serves
 6.
 
 
 Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat,
 or corn.
 
 
 
 
 
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