September 20, 2023
I've decided to do some good old American food this week we've still got plenty of picnics, parties and tailgating to go and this recipe for ALL AMERICAN POTATO SALAD really tides your tummies over. Oh nothing fancy but that's why I like it so much simple works when it's tasty! Like with any dish with mayonnaise though, be very careful though to keep it safely out of the heat if you take it for a picnic or BBQ.
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ALL-AMERICAN POTATO SALAD
2 1/2 pounds small boiling potatoes
3 tablespoons cider vinegar, or to taste
5 hard-boiled large eggs
1/8 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped sweet onion
3 large celery ribs
Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. 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.
Yield: 6 servings
Categories: Salads, Side Dishes, Potatoes
A QUICK BIT ABOUT THE SPUDS:
Baking Potatoes in aluminum foil. Foil seals in the moisture and steams the potato, making the texture pasty instead of dry and fluffy. Aluminum foil can be applied after baking, however, to hold the serving temperature longer.
Store potatoes in a cool, dark place. They store very well at about 50 degrees but they should not be refrigerated because temperatures cooler than 42 degrees converts potato starch to sugar, which changes the taste and causes the potatoes to darken when they're fried.