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All-American Potato Salad By:contributor Ingredients 4 lbs. large red potatoes, scrubbed ½ cup cider vinegar 3 Tbsp. vegetable oil 1 ½ tsp salt ¾ tsp freshly ground pepper 1 ½ cups mayonnaise ½ cup milk 1 Tbsp. Dijon mustard 3 large stalks celery, diced (1 ½ cups) ½ cup finely chopped red onion 2 Tbsp chopped parsley Garnish (optional) 8 slices crisp-cooked bacon, crumbled 4 hard-boiled eggs, quartered Parsley sprigs Method Best if made a day ahead to let all of the flavors blend. In large pot, cover potatoes with cold water. Bring to a boil. Reduce heat to medium; cook 25 to 30 minutes or until potatoes are tender when pierced with sharp knife; drain potatoes in colander. Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended. When potatoes are cool enough to handle but still warm, cut into ¾-in. chunks (if you prefer peeled potatoes, peel while still warm). Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature. In small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes. Add celery, red onion and chopped parsley; stir gently to mix. Cover, refrigerate for at least 4 hours (better if overnight). Before serving, garnish with crumbled bacon, egg quarters and parsley, if desired. |
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