Classic Potato Salad
Serves 4
Here is the first of three potato salad recipes to pack into your picnic basket as a side dish or as a complete meal unto itself:
- 6 medium cooked gold potatoes (such as Yukon) diced. (see cooking instructions above)
- 4 dill pickles, chunky diced
- 3 stalks celery, diced
- 1 bunch scallions, trimmed and thinly sliced
- 3 hard-boiled eggs, chunky diced
The salad dressing:
- 1/3 cup mayonnaise
- 1 tsp dried dill or 3 Tb fresh chopped dill
- ¼ cup apple cider vinegar
- 3 Tb yellow mustard
- Salt and pepper to taste
For each of the recipes, you can peel your potatoes if you like; I prefer skins-on. Place the potatoes in cold water, bring to a boil, and then cook the potatoes at a medium to high simmer until just tender, about 15-20 minutes. Drain and give them a quick three to four-minute cold water bath, then let drain well.
Mix all of the salad dressing ingredients together well to emulsify.
In a large bowl, toss all of the ingredients together with the dressing.
