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All-American Potato Salad
4 lbs. large red potatoes, scrubbed
½ cup cider vinegar
3 Tbsp. vegetable oil
1 ½ tsp salt
¾ tsp freshly ground pepper
1 ½ cups mayonnaise
½ cup milk
1 Tbsp. Dijon mustard
3 large stalks celery, diced (1 ½ cups)
½ cup finely chopped red onion
2 Tbsp chopped parsley
8 slices crisp-cooked bacon, crumbled
4 hard-boiled eggs, quartered
Best if made a day ahead to let all of the flavors blend.
In large pot, cover potatoes with cold water.
Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until potatoes are tender when pierced with sharp knife; drain potatoes in colander.
Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended.
When potatoes are cool enough to handle but still warm, cut into ¾-in. chunks (if you prefer peeled potatoes, peel while still warm).
Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature.
In small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes.
Add celery, red onion and chopped parsley; stir gently to mix.
Cover, refrigerate for at least 4 hours (better if overnight).
Before serving, garnish with crumbled bacon, egg quarters and parsley, if desired.
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