Potato Salad
serves 2-4
A classic potato salad can be made even a bit better if you make your own mayonnaise. Or maybe even a paprika mayonnaise, for a bit of spice.
2 pounds new potatoes, washed and cut into bite-size pieces
1 celery stalk, diced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
3/4 cup mayonnaise
2 tablespoons red wine vinegar
prep: 10 minutes
total: 40 minutes
large pot
colander
large bowl
small bowl
1. Put the potatoes and 2 teaspoons of salt in a large pot. Barely cover with cold water and bring to a simmer over medium-high heat. Gently simmer until the potatoes are just tender -- they'll fall off a knife when pierced and lifted from the water, 10-15 minutes.
2. Drain the potatoes in a colander and rinse with cold water to stop them from cooking. Let them drain again and then pat them dry.
3. In a large bowl, gently toss the potatoes with the celery, green onions and parsley.
4. In a small bowl, mix the mayonnaise together with the vinegar, and then stir the mixture into the potatoes to coat. Season with salt and pepper to taste.
2. Drain the potatoes in a colander and rinse with cold water to stop them from cooking. Let them drain again and then pat them dry.
3. In a large bowl, gently toss the potatoes with the celery, green onions and parsley.
4. In a small bowl, mix the mayonnaise together with the vinegar, and then stir the mixture into the potatoes to coat. Season with salt and pepper to taste.
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