American potato salad
Between this salad and the tangy potato salad posted earlier, all of my potato salad desires are covered. Step 1 is best done much earlier than the rest of the prep, like the evening or morning before.
Ingredients
- 700g potatoes, peeled or unpeeled, cut to the size you'd like when serving them (I like golf ball sized)
- 2 large gherkins, quartered length-ways and then chopped
- 2 celery stalks, chopped
- 1/2 red onion, chopped
- 2 hard-boiled eggs, peeled, chopped
- 80ml mayonnaise
- 1 tblsp Dijon mustard
- 1 tblsp apple cider vinegar
- 1 tblsp minced fresh dill
- Salt and pepper to taste
Method
- Place potatoes in a sauce pan and cover with well salted water. Bring to a boil and cook for 20 minutes. Drain and cool completely.
- Transfer the potatoes to large bowl. Add gherkins, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill in a small bowl. Stir about half of the dressing into the salad, gently stirring to coat everything evenly. Add more dressing to taste, and season well with salt and pepper.
References
Perelman, Deb (5 July 2007). Rosanne Cash's All-American Potato Salad. Smitten Kitchen. https://smittenkitchen.com/2007/07/rosanne-cash-all-american-potato-salad/
Tags
- Recipe
- Salad
- Easy
- Picnic
- Barbeque