Here is an American staple for backyard barbecues and picnics. Potato salad is one of the best American comfort foods, easy to prepare, can be made ahead of time and enjoyed by many.
Therefore, having a potato salad recipe in your collection will help round out your meal planning during the summer months.
This recipe is quite straight forward. Boil potatoes and eggs, add cut up celery and onions and parsley. Finally add the Apple cider vinegar, mustard and mayonnaise and mix with the parsley, paprika and pepper and mix well.
There are a few things I like to do to make creating this recipe easier.
Boiling the potatoes:
It takes only 10-12 minutes once the potatoes come to a boil. Once a knife can be inserted into the potato easily, they’re done.
Boiling the eggs.
I like to place the eggs into a pot of water and place them on the stove while cold. Then turn on the stove. This will reduce the possibility of the egg shells cracking during cooking.
Let the potatoes cool before adding any mayonnaise or mustard. Consequently this helps the mayo and mustard stick to the potatoes.
Add a easy chicken dish to this recipe.
Add some tasty ribs to the menu here.
Ingredients
Equipment
Method
- Peel and cut up potatoes.
- Cut up celery, onions and parsley. Set aside.
- Place cut up potatoes in large pot and fill with water until the potatoes are covered. Add salt to the water. Place on the stove and turn on stove. When water comes to a boil, start timer. Boil for 10 minutes and check to see if potatoes are done, if not add two minutes. Potatoes are done when a fork pierces the potatoes easily.
- Remove potatoes from heat, drain water then set aside to cool.
- While potatoes are cooking, place eggs in a pot cover with water and place on stove. when eggs come to a boil, continue boiling for 9-10 minutes.
- Remove eggs from heat, drain hot water then fill with cold water and let sit for a couple of minutes.
- Peel eggs and cut them up.
- After the potatoes have cooled to warm/room temp, add Apple Cider Vinegar and stir.
- Add Celery, Mustard, Mayonnaise and stir. Add Parsley and sprinkle with Paprika. Stir and place in the fridge to cool. Serve cold.
