| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
American |
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Small boiling potatoes (white, red, or fingerling) |
| 3 |
tb |
Cider vinegar; or to taste |
| 5 |
|
Hard-boiled large eggs |
| 3/4 |
c |
Mayonnaise |
| 2 |
tb |
Dijon mustard |
| 1/2 |
c |
Chopped sweet onion |
| 3 |
lg |
Celery ribs |
INSTRUCTIONS
Boil potatoes. With a sharp knife peel warm potatoes and cut into
1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In
a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites
and celery and gently toss together with potatoes, mayonnaise mixture, and
salt and pepper to taste. Serve potato salad chilled or at room temperature
Serves 6.
Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or
corn.
Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1
#748 by C4 <c4@groupz.net> on Aug 19, 1997
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