I love potatoes. Can there be another food that's so versatile and tasty? This recipe for potato salad is one that I've been making for years, but sadly cannot remember where it came from. This is perfect for picnics, BBQs, and certainly tastes better if it sits a bit before eating.
2 pounds russet potato, peel, cut into 3/4" cubes
Salt & pepper to taste
2 tbsp white vinegar
1 stick celery, chopped fine
2 tbsp minced red onion - feel free an add more if you like
3 tbsp sweet pickle relish
1/2c mayonnaise (lately I've been using my homemade vegan mayo - yum!)
3/4 tsp yellow mustard powder
2 tbsp fresh parsley leaves, minced
1/4 tsp fresh ground black pepper
2 hard cooked eggs (optional - I don't like, but the hubs does)
Place potatoes in stock pot, cover with water, bring to boil on high heat, reduce heat to medium, and simmer about 8 minutes. You want them to be knife tender but not squishy.
Drain potatoes - transfer to a big bowl and add vinegar. Toss to combine and let sit until they are just warm.
While potatoes are cooling - stir together celery, onion, relish, mayo, mustard, parsley, pepper and salt. Gently fold the dressing together with potatoes. Cover & chill for about an hour. Serve once chilled.