Photo: Howard L. Puckett; Styling: Cindy Manning
True to its name, this is a very creamy and rich traditional-flavored potato salad. Serve at your next cookout and wait for the rave reviews. It's quick to make; the only chopping is potatoes and green onions and you can combine the dressing while the potatoes cook.
How to Make It
Step 1
Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.
Step 2
Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled.
Chef's Notes
This recipe was updated for the November, 2012 25th anniversary issue.
Love it!