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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Here’s the potato salad you grew up loving. Make it with diced potato, sweet pickles, celery, chopped egg, and a good amount of mayonnaise. Ingredients:
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) |
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 |
Directions:
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.
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