Old Fashion Potato Salad

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No summer picnic or cookout is complete without a potato salad.  There are hundreds of versions out there; some are hot and others are cold.  There are vinegar based ones and mayonnaise versions while others have hard-boiled eggs mixed in.  Potato salad is one of the few dishes where I am a purist; I prefer the old-fashioned mayonnaise version I grew up on.  Potatoes, a touch of onion for flavor, a bit of celery for crunch, and mayonnaise to hold it all together is all that is really needed.  Whenever I make this salad it disappears in minutes.  If I am serving it outside in warm weather I will nest the bowl inside a larger bowl of ice to keep it cool.  Most times this isn’t necessary, however, since it disappears so quickly.

OLD FASHIONED POTATO SALAD

1 pound baby red potatoes

1 small red onion, minced

1/2 cup celery, diced

1/4 cup fresh parsley, minced

1/2 cup mayonnaise

2 tablespoons Dijon mustard

Salt & Pepper to taste

Paprika

2 eggs, hard boiled (optional)

  • Thoroughly scrub the potatoes and discard any ones that are blemished or soft.  Cut each potato in half, or quarters if they are larger.
  • Place the potatoes in a large stock pot and cover with cool water.  Bring to a boil, reduce the heat, and simmer until the potatoes are fork tender, 10-15 minutes.  Remove from the heat, drain, and cool.
  • Place the potatoes in a large serving bowl.  Add the red onion, celery, and parsley and gently stir.
  • Combine the mayonnaise and mustard in a small bowl.  Add to the potato mixture and gently fold into the potatoes taking care not to break them.
  • Season with salt and pepper.
  • If you are using the hard-boiled eggs, slice them and place along the top of the potatoes.  Sprinkle with paprika.
  • Cover with plastic wrap and refrigerate for at least one hour or until thoroughly chilled.  The salad tastes best if it is served the same day it is made.

Serves 8

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