Classic Potato Salad
by:Lindsay, June 21st, 2010
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A great side dish for your summer picnic. Best when made a couple hours ahead and the flavors have a little time to come together.
Serves 6
Ingredients:
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3 Baking Potatoes, peeled and cut into 1 inch pieces
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1 Tablespoon Kosher Salt
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1 Small Onion, minced (about ½ cup)
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1 Stalk Celery, small diced (about 1/3 cup)
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¼ Cup Dill Pickle, minced
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2 Hard Boiled Eggs, chopped
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½ to ¾ Cup Mayonnaise
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1 Tablespoon Dijon Mustard
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2 Teaspoons Worcestershire Sauce
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1 Tablespoon Chives, minced
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1 Tablespoon Parsley, minced
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2 Teaspoons Kosher Salt
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½ Teaspoon Pepper
Method:
Place the peeled chopped potatoes in a saucepan, add enough water to cover by 2 inches, add 1 tablespoon of salt. Bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, until the potatoes are fork tender. Drain the potatoes and allow them to cool slightly.
Combine the remaining ingredients. Add the potatoes. Check for seasoning, add more salt and pepper to taste.
