This week's recipe is the classic potato salad. Nothing better to celebrate the warmer days of Summer and barbeque season than this classic. Just make sure to let it chill in the refrigerator at least 2 hours, preferably overnight for better combination of flavors.
This recipe is so delicious and simple to make!
Makes 12 servings
Ingredients:
2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3/4 cup mayonnaise
1/4 cup sweet or dill relish
6 hardboiled eggs, chopped
2 green onions, chopped
1 cup celery, diced
salt and pepper to taste
paprika for garnish (optional)
Directions:
Boil potatoes in salted water about 15 minutes until tender. Drain and let cool completely.
In large bowl, mix apple cider vinegar, mustard, mayonnaise and relish. Add potatoes and remaining ingredients. Toss well. Season with desired amount of salt and pepper.
Refrigerate at least two hours, then serve garnished with paprika and enjoy!
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