Friday, May 18, 2007

My Best Potato Salad

Yummy, yummy, yummy!

4 medium potatoes, peeled and diced
4 hardboiled eggs, chopped
3 medium dill pickles, chopped
4 green onions, sliced
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon brown mustard (such as Gulden's)
1/2 teaspoon celery seed
pinch salt
1/4 teaspoon black pepper

In a medium saucepan, simmer potatoes until just fork tender. Drain and rinse under cold water. Put in a bowl and add eggs, pickles, and onions (you can also add sliced celery if you want - I almost never have it on hand).

In a small bowl, combine mayonnaise, vinegar, mustard, celery seed, salt and pepper. Stir thoroughly, taste and adjust seasonings if necessary. Mix into potato mixture.

Refrigerate several hours or overnight to let the flavors meld.

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