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Recipe: American Style Potato Salad With Eggs And Sweet Pickles
Similar Categories: American, Style, Potato, Salad, Eggs, Sweet, Pickles
2
lb
Red bliss potatoes or new potatoes, rinsed (about 6 medium or 18
new for 2 lbs.)
2
tbl
Red wine vinegar
1/2
tsp
Salt
1/2
tsp
Ground black pepper
3
Eggs, hard boiled, peeled and cut into small dice
2
Scallions, up to 3, sliced thin (about 1/2 cup)
1
sm
Stalk celery, cut into small dice (about 1/2 cup)
1/4
cup
Sweet pickles, (not relish), cut into small dice
1/2
cup
Mayonnaise
2
tbl
Dijon mustard
1/4
cup
Minced fresh parsley
Method :
* 1. Place potatoes in a 4- to 6-quart pot-, cover with water.
Bring to a boil, cover, and simmer, stirring once or twice to ensure
even cooking, until a thin-bladed paring knife or a metal cake tester
inserted into the potato can be removed with no resistance (25 to 30
minutes for medium potatoes and 15 to 20 minutes for newpotatoes).
Drain, cool potatoes slightly and peel if you like. Cut potatoes (use
a serrated knife if they have skins) into 3/4-inch cubes while still
warm, rinsing knife occasionally in warm water to remove gumminess.
* 2. Layer warm potato cubes in medium bowl, sprinkle with
vinegar, salt, and pepper as you go. Refrigerate while preparing
remaining ingredients.
* 3. Mix in remaining ingredients-, refrigerate until ready to serve.
* Serves 6 to 8.
* Start to Finish 1 hour Preparation 20 minutes Attention. 45
minutes Finishing a minute or less
lb
Red bliss potatoes or new potatoes, rinsed (about 6 medium or 18
new for 2 lbs.)
2
tbl
Red wine vinegar
1/2
tsp
Salt
1/2
tsp
Ground black pepper
3
Eggs, hard boiled, peeled and cut into small dice
2
Scallions, up to 3, sliced thin (about 1/2 cup)
1
sm
Stalk celery, cut into small dice (about 1/2 cup)
1/4
cup
Sweet pickles, (not relish), cut into small dice
1/2
cup
Mayonnaise
2
tbl
Dijon mustard
1/4
cup
Minced fresh parsley
Method :
* 1. Place potatoes in a 4- to 6-quart pot-, cover with water.
Bring to a boil, cover, and simmer, stirring once or twice to ensure
even cooking, until a thin-bladed paring knife or a metal cake tester
inserted into the potato can be removed with no resistance (25 to 30
minutes for medium potatoes and 15 to 20 minutes for newpotatoes).
Drain, cool potatoes slightly and peel if you like. Cut potatoes (use
a serrated knife if they have skins) into 3/4-inch cubes while still
warm, rinsing knife occasionally in warm water to remove gumminess.
* 2. Layer warm potato cubes in medium bowl, sprinkle with
vinegar, salt, and pepper as you go. Refrigerate while preparing
remaining ingredients.
* 3. Mix in remaining ingredients-, refrigerate until ready to serve.
* Serves 6 to 8.
* Start to Finish 1 hour Preparation 20 minutes Attention. 45
minutes Finishing a minute or less
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