Mom's Potato Salad

Photo: Antonis Achilleos; Styling: Stephana Bottom
Here’s the potato salad you grew up loving. Make it with diced potato, sweet pickles, celery, chopped egg, and a good amount of mayonnaise.

Yield:

Serves 8

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes
Chill: 5 Hours

Nutritional Information

Calories 386
Fat 24 g
Satfat 5 g
Protein 7 g
Carbohydrate 34 g
Fiber 2 g
Cholesterol 100 mg
Sodium 499 mg

Ingredients

3 pounds Yukon gold potatoes, cut into 1/2-inch dice
5 tablespoons cider vinegar
1 medium red onion, chopped
1 rib celery, chopped (about 1/2 cup)
3 bread-and-butter pickle spears, chopped (about 1/2 cup)
3 large eggs, hard boiled, chopped
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons chopped chives
Salt and pepper

Preparation

1. Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.

2. Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.

Note:

June 2010