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The BEST Potato Salad

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  • 2 - 2 1/2 lb. red potatoes, or 3 – 4 peeled russet potatoes, cut into 3/4” cubes
  • 3/4 t. salt
  • 1/8 - 1/4 t. cayenne pepper
  • 1/8 - 1/4 t. pepper
  • 2 T. cider vinegar
  • 1/3 c. chopped celery
  • 2 T. sliced green onions, white and green parts
  • 1 T. chopped fresh parsley or 1 t. dried
  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 c. mayonnaise
  • 1/4 c. olive oil
  • 1 1/2 T. Dijon mustard

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Tired of forgettable potato salad?  This recipe leaves bland potato salad behind.  With its flare for the tangy and flavorful, all who eat THIS potato salad are sure to love it!

Directions:

Place the potatoes and 1 tablespoon salt in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.

Drain the potatoes and transfer to a large bowl. Immediately season with the salt, cayenne, black pepper and cider vinegar. Toss well to combine. Add the celery, green onions, parsley and eggs.

In a small bowl, stir the mayonnaise and mustard together. Stir in olive oil until well mixed.  Add this to the salad, and toss gently but thoroughly to mix well.

Serve immediately, or refrigerate, covered, and serve slightly chilled.  Serves 6 - 8 people who will soon be very happy.

t = teaspoon; T = tablespoon; c = cup

Tip: For a delicious embellishment, add 4 strips cooked and crumbled bacon.

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The BEST Potato Salad

The BEST Potato Salad

  • 2 - 2 1/2 lb. red potatoes, or 3 – 4 peeled russet potatoes, cut into 3/4” cubes
  • 3/4 t. salt
  • 1/8 - 1/4 t. cayenne pepper
  • 1/8 - 1/4 t. pepper
  • 2 T. cider vinegar
  • 1/3 c. chopped celery
  • 2 T. sliced green onions, white and green parts
  • 1 T. chopped fresh parsley or 1 t. dried
  • 4 hard-boiled eggs, coarsely chopped
  • 1/2 c. mayonnaise
  • 1/4 c. olive oil
  • 1 1/2 T. Dijon mustard

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