Rosanne Cash's Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A classic rendition of the summer favorite. For something a little different, Cash sometimes adds two-thirds cup chopped fresh cilantro and two teaspoons curry powder. Ingredients:
3 pounds medium red-skinned potatoes, unpeeled, scrubbed |
8 dill pickle spears, coarsely chopped (about 1 1/2 cups) |
3 celery stalks, chopped (about 1 cup) |
1 medium red onion, chopped (about 1 cup) |
5 hard-boiled eggs, peeled, chopped |
3/4 cup mayonnaise |
2 tablespoons dijon mustard |
Directions:
1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
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