Potato Salad
Prep time: 30 min.
Cook time: 90 min.
Servings: 6-8
Ingredients
- Red potatoes, 2 lbs. cubed
- Salt, 2 1/2 tsp.
- Large eggs, 3 hard-boiled
- Dill pickle spears, 4
- Green onions, 2 stalks (optional)
- Fresh parsley, 1/2 cup chopped
- Mayonnaise, 1/2 cup
- Dijon mustard, 1 tbs.
- Apple cider vinegar, 2 tbs.
- Black pepper, to taste
Equipment
- Large pot
- Small pot
- Large bowl
- Colander
- 9x13 glass pan or baking sheet
Prep
- Cube potatoes into 3/4 inch blocks
- Boil (~10-12 minutes), peel, and chop eggs
- Dice pickles
- Mince green onions
- Chop parsley
Instructions
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Place potatoes, 2 tsp. salt, and enough water to cover an inch above the potatoes, in a large pot.
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Bring potatoes to a boil.
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Reduce heat to maintain a gentle simmer and cook until potatoes are fork-tender, ~8-10 minutes.
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While the potatoes are boiling, combine in a large bowl: eggs, pickles, green onion, parsley, salt, mayonnaise, Dijon mustard, and 1 tbs. apple cider vinegar.
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Drain the potatoes and spread evenly in glass pan.
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Sprinkle 1 tbs. apple cider vinegar evenly over potatoes.
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Let potatoes cool to room temperature, ~15 minutes.
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Add potatoes to large bowl and mix gently.
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Add more salt and pepper, to taste.
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Cover and store in the refrigerator for at least an hour or up to one day before serving. Leftovers can be stored in the fridge for up to 5 days.