With a holiday weekend coming up I though I’d get a jump on summer foods. No barbeque or picnic is complete without a potato salad and this one is a real winner. The relish gives it a nice crunch while providing just the right amount of tang. What else can I say about potato salad? It’s a staple of warm weather eating and it makes me happy.
- 2 lbs russet potatoes, peeled and cut into ¾ inch cubes
- 2 tbsp distilled white vinegar
- 1 medium celery rib, chopped fine
- 2 tbsp minced red onion
- 3 tbsp sweet pickle relish
- ½ cup mayonnaise
- ¾ tsp powdered mustard
- ¾ tsp celery seed
- 2 tbsp minced fresh parsley leaves
- ¼ tsp ground black pepper
- 2 large hard cooked eggs peeled and cut into ¼ inch cubes (optional)
In a large saucepan, cover the potatoes with 1 inch of water. Bring to a boil, add 1 tablespoon of salt, reduce heat to medium and simmer, stirring once until potatoes are tender, about 8 minutes.
Drain the potatoes and transfer to a large bowl. Add vinegar using a rubber spatula to toss gently. Let stand 20 minutes
In a small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper and ½ tsp salt. Using rubber spatula, gently fold in dressing (and eggs) into potatoes. Cover with plastic wrap and refrigerate about 1 hour before serving. Can be refrigerated up to one day.
This recipe came directly from Cooks Illustrated summer 2013