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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 1/2 Pound(s) Small boiling potatoes
3 Tablespoon(s) Cider vinegar, or to taste
5 large Eggs, hard-boiled
3/4 Cup(s) Mayonnaise
2 Tablespoon(s) Dijon mustard
1/2 Cup(s) Chopped sweet onion
3 large Celery ribs |
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