Say "potato salad," and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles. Serve it alongside grilled meat for a warm-weather meal.
- 3 eggs
- 2 pounds russet potatoes
- 1 tablespoon plus 1/2 tsp. salt, divided
- 3 tablespoons white wine vinegar
- 1/2 small red onion
- 1 large celery stalk
- 1/2 cup bread-and-butter pickle slices
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1. Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
- 2. Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
- 3. Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
- 4. Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.
- Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
- Calories: 218
- Calories from fat: 54%
- Protein: 5g
- Fat: 13g
- Saturated fat: 2.3g
- Carbohydrate: 22g
- Fiber: 1.8g
- Sodium: 439mg
- Cholesterol: 88mg