Saturday, August 2, 2014

Classic Potato Salad

I can eat Potato Salad like it's a bowl of ice cream!  I've tried many different styles but I think this one is my favorite.

Classic Potato Salad

2            pounds red new potatoes, quartered
1/4         teaspoon salt
1- 1/4     cups vegan mayo
1            tablespoon yellow mustard
1/2         teaspoon salt
1/4         teaspoon black pepper
1            cup thinly sliced celery (2 stalks)
1/3         cup chopped onion (1 small)
1/2         cup chopped sweet or dill pickles or relish
              paprika (optional)

**I make a day ahead of meal, next morning I add a little more mayo and a bit of Dijon mustard for a bit of extra zip.

In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover.  Bring to boiling; reduce heat.  Simmer covered for 15-20 minutes, or until just tender.  Drain well; cool slightly.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon slat, and the pepper.  Stir in the celery , onion and pickles.  Add the potatoes.  Toss lightly to coat.  Cover and chill for at least 6 hours or up to 24 hours.

If potato salad looks a little dry, add more mayo and a dash of spicy mustard for a kick.

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