Ingredients
- 2 pounds russet potatoes (peeled and cut into 3/4 inch cubes)
- Salt
- 2 tablespoons white vinegar, distilled
- 1 medium celery rib (chopped fine, about 1/2 cup)
- 2 tablespoons red onion (minced)
- 3 tablespoons sweet pickle relish (preferebly Cascadian Farm or Heinz)
- 1/2 cup mayonnaise
- 3/4 teaspoon mustard powder
- 3/4 teaspoon celery seed
- 2 tablespoons fresh parsley leaves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 to 3 large eggs (hard-boiled peeled and diced)
How to Make
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Step 1: Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
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Step 2: Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
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Step 3: Let stand until potatoes are just warm, about 20 minutes.
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Step 4: Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
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Step 5: Cover with plastic wrap and refrigerate until chilled, about 1 hour.
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NOTE: Potato salad can be refrigerated for up to 1 day
We hope you enjoy this recipe!
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