 Meanwhile, In |
Meanwhile, In |
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Mom’s Potato Salad Recipe:
* 3 pounds Yukon gold potatoes, cut into 1/2-inch dice
* 5 tablespoons cider vinegar
* 1 medium red onion, chopped
* 1 rib celery, chopped (about 1/2 cup) $
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* 3 bread-and-butter pickle spears, chopped (about 1/2 cup)
* 3 large eggs, hard boiled, chopped
* 1 cup mayonnaise
* 3 tablespoons Dijon mustard
* 3 tablespoons chopped chives
* Salt and pepper
Preparation
1. Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.
2. Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.