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Tips: For perfect potato salad
Don't bother to salt the potato boiling water. The potato skins keep the salt
from absorbing into the potato.
Test the potatoes for doneness with a thin-bladed knife or a cake tester. Other
utensils can split the potato, causing them to absorb excess water and turn
soft.
To ensure flavorful potatoes, cut or slice them while they are still warm,
Drizzle with them vinegar, then sprinkle with salt before dressing them.
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Perfect Potato Salad
2 lbs. red bliss or new potatoes, boiled in their skins until
tender, peeled only if desired
2 T. red wine vinegar
1/2 t. salt
1/2 t. ground black pepper
3 hard-cooked eggs, peeled and cut into small dice
1/2 C. scallions, sliced thin
1/2 C. celery, cut into small dice
1/4 C. sweet pickle (not relish), cut into small dice
1/2 C. mayonnaise
2 T. Dijon-style mustard
2 T. to 1/4 C. minced fresh parsley
Cut warm potato into 3/4-inch cubes and place in a medium bowl, sprinkling them
with the vinegar, salt and pepper as you cut. Refrigerate while preparing
remaining ingredients.
Mix in remaining ingredients; refrigerate until ready to serve.
Serves 8.
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