All American Potato Salad


2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes Table salt 2 tablespoons distilled white vinegar 1 medium rib of celery , chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise (see note) 3/4 teaspoon mustard powder 3/4 teaspoon celery seed 2 tablespoons fresh parsley, minced 1/4 teaspoon ground black pepper 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)


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