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 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 Powdered mustard
3/4 teaspoon Celery seed
2 tablespoons Minced fresh parsley leaves
1/4 teaspoon Ground black pepper
2 Large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)


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