All-American Potato Salad
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a colander drain potatoes and cool to warm
2
Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes
3
In a colander drain potatoes and cool to warm
4
With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices
5
In a bowl immediately toss potatoes with vinegar
6
In a bowl mash yolks and stir in mayonnaise, mustard, and onion
7
Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste
8
Serve potato salad chilled or at room temperature
9
In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes
10
With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices
11
In a bowl immediately toss potatoes with vinegar
12
In a bowl mash yolks and stir in mayonnaise, mustard, and onion
13
Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste
14
Serve potato salad chilled or at room temperature