Yankee Potato Salad

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Yankee Potato Salad

 

4 lb. Russet potatoes (about 8 potatoes)

1 TB + 2 tsp. salt

4 TB cider vinegar OR pickle juice

3 large eggs, hard boiled -- 2 chopped, 1 sliced

1/2 cup + 2 TB mayonnaise or Miracle Whip salad dressing

1/2 tsp. celery seed

1 tsp. dry mustard

1/2 tsp. ground black pepper

3/4 cup celery, finely diced

1/2 cup red bell pepper, finely diced

1/2 cup onion, finely diced

1/4 cup sweet or dill pickles, finely diced  

1/2 cup green onions, thinly sliced

2 TB chopped fresh flat leaf parsley

1 tsp. paprika

 

Place potatoes in a large pot with enough water to cover by several inches.

Bring to a boil

over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until

potatoes are

tender when pierced with a knife, about 25 minutes. Drain into a colander.

Cool. Peel

potatoes, and cut into 1 inch dice. Drizzle with vinegar; set aside.

 

Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and

black

pepper in a large bowl, and whisk to combine.

 

Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion,

pickles,

green onions, and chopped parsley. Stir to combine. Chill for 30 minutes

before serving.

 

Garnish with paprika and reserved hard boiled egg slices.

 

Serves: 10.