Light Tangy Old Fashioned Potato Salad

Light Tangy Old Fashioned Potato Salad

Light Tangy Old Fashioned Potato Salad

Servings: 10 cups

Ingredients

  • 2 1/2 pounds small red bliss potatoes, quartered or cut into bite-sized pieces
  • 2 teaspoons kosher salt
  • 3 eggs hard boiled peeled and chopped
  • 4 stalks celery diced
  • 4 green onions minced
  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 1/4 cup fresh dill minced
  • 1/2 teaspoon kosher salt or to taste
  • 1/8 teaspoon ground pepper
  • Instructions
  • Place the potatoes into a pot, and cover with water. Add the 2 teaspoons of salt, and bring to a boil.
  • Reduce the heat to low, and let the potatoes simmer until they are just fork-tender.
  • When the potatoes are cooked, drain them in a colander and let them cool for about 15 minutes.
  • While the potatoes are cooling, prepare the vegetables and eggs as directed above.
  • Mix together the mayonnaise, vinegar, mustard, dill, salt, and pepper.
  • Add the eggs, celery, and onions to the cooled potatoes, and pour the dressing over everything. Stir gently to combine everything.
  • Taste, and adjust seasoning as needed.
  • Chill the potato salad until ready to serve. Keep any leftovers refrigerated in a covered container for up to 4 days.

 

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