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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Difficulty: Easy / Number of Servings: 6 |
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Directions: Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in cold water when cooked. Peel the eggs,wrap individually in plastice wrap and refrigerate.
Peel potatoes and cube them into a bowl. In a small bowl, stir together mustard and vinegar, then beat in olive oil. Pour over potatoes and toss to coat well. Cover and refrigerate 2 to 3 hours. To finish salad, add scallions, celery, mayonnaise to moisten, celery seed, and salt and pepper to taste. Toss gently but thoroughly. Turn into serving bowl and tuck crisp greens around the edges. Slice eggs and arrange in circle around outside of potato salad. Cover and refrigerate or serve at once.
Suggestions: Add sliced g
reen olives or pickle relish.
Ingredients:
2 1/2 Pound(s) waxy potatoes or thin-skinned new potatoes
2 eggs
13/625 Cup(s) dijon mustard
6 Teaspoon(s) sherry, balsamic, or cider vinegar
3 Tablespoon(s) olive oil
2 large, thin-sliced (incl. tops) scallions
2 diced celery rib(s)
8 Tablespoon(s) mayonnaise
1 celery seed |
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