Country Style Potato Salad
Serves 12
Ingredients
- 5 large Idaho potatoes, peeled & cubed
- 1 red onion, finely diced
- ½ cup chopped dill pickles
- 3 hard-boiled eggs, grated
- 1 red pepper, finely diced
- 1½ tbsp rice wine vinegar
- ¾ cup heavy mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp freshly chopped parsley
- kosher salt & freshly ground black pepper, to taste
How-to
- Place diced potatoes in a pot of salted cold water and bring to a boil. Let boil 6 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over the potatoes and let sit for 5 minutes
- In a small mixing bowl whisk together the mayonnaise, mustard, salt and pepper
- Add the remaining ingredients to the warm potatoes and pour the dressing over the entire mixture
- Place a pair of disposable gloves on your hands. Toss the potatoes and crush some of the potatoes to break them up a bit. Mix well until evenly combined
- Cover and chill at least 3-4 hours before serving
- Garnish with fresh radishes and a sprinkle of celery salt and smoked paprika
Recipe by Chef Marjorie Druker
Chef, New England Soup Factory
May 2009