Old-fashioned Potato Salad

Since the Fourth of July is coming up, here is a good old-fashioned Potato Salad Recipe.

Serving Size : 8
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4 large russet potatoes
3 hard-boiled eggs
3 tablespoons chopped onion
1 stalk chopped celery
1 cup mayonnaise
1 tablespoon red vine vinegar
2 tablespoons milk

Wash potatoes and put whole into a pot of lukewarm, but not hot, (salted) water. Boil until fork tender but not falling apart. Rinse under cold water. Remove skin but be very careful because the middle will still be hot. I nestle them in a pot holder to do this. Chop potatoes into 1 1/2" cubes. Put into a bowl or on a plate in the fridge or freezer to cool off.

To hard boil eggs, put in warm water with a tablespoon of salt in a small pot and cook uncovered for 20 minutes AFTER it comes to a boil. Make sure it is a gentle boil or the eggs will crack. Rinse under cold water and shell them right away or it will be hard to get the shells off once they cool. I do this on a paper towel which makes it easier to clean up. The eggs can be cooled with the potatoes.

Mix (in a mixing bowl) mayonnaise and milk until smooth, add vinegar and stir right away so it doesn't curdle. Add salt & pepper to taste.

When potatoes and eggs are cool, mix all together in mixing bowl. If there isn't enough mayonnaise (the potatoes absorb a lot) just mix a little bit more.

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NOTES : Some people like to add a little (teaspoon ?) dijon mustard to this dish. If you do that also add a tablespoon of sugar.

If you are taking this to a picnic, garnish with a sprig of parsley and a dusting of paprika.

--- © Chef Raven

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