Old Fashioned Potato Salad
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It's time for picnic baskets, red and white checkered picnic blankets and potato salad of course! It has been so hot lately that we all need a cool down recipe. This cool potato salad will do just the trick. |
| 4 | lbs red potatoes, scrubbed and cut into 3/4-inch chunks |
| 1/3 | cup cider vinegar |
| 1½ | tsp salt |
| ½ | tsp pepper |
| 3/4 | cup mayonnaise (if preferred use light mayo) |
| ½ | cup sour cream |
| 1 | tbsp Dijon mustard |
| 6 | hard-cooked eggs, coarsely chopped |
| 3 | stalks celery, diced |
| ½ | cup chopped red onion |
| ¼ | cup chopped flat-leaf parsley |
| 1. | In a large pot, cover potatoes with water |
| 2. | Bring to a boil |
| 3. | Reduce heat and cook 12-15 minutes or until tender; drain |
| 4. | Combine vinegar, salt and pepper |
| 5. | Toss warm potatoes with vinegar, salt and pepper mixture |
| 6. | Cool to room temperature |
| 7. | In a large bowl, whisk together mayonnaise, sour cream, and mustard |
| 8. | Add potatoes, eggs, celery, onion and parsley, tossing gently to combine |
| Refrigerate until ready to serve | |
| Makes 12 cups |