|
Ingredients
2 1/2 lbs. Russet or other
potatoes
Dressing
1 cup mayonnaise
2 tablespoons prepared yellow
mustard
1 tablespoon white vinegar
1/4 cup sweet pickles, diced (or
sweet relish)
1/4 teaspoon celery salt
1/4 teaspoon onion powder
salt and pepper to taste
Directions
Preparing Potatoes
Cut each potato in half. Fill a
large pot with enough water to completely cover potatoes and
bring to a boil. With potato skins on, place potatoes in
boiling water and reduce heat to medium or medium high to
produce a gentle rolling boil. Allow to cook for about 30
minutes or just until you are able to easily pierce potatoes
with a sharp knife. (Note: Don't overcook potatoes,
or you might end up with mashed potato salad.) Drain
water from potatoes using a colander. Transfer potatoes to a
work surface and allow to cool. Remove skins and cut into
bite-size chunks. Place potatoes chunks in a large bowl and
set aside.
Dressing
In a small mixing bowl, combine
mayonnaise, mustard, white vinegar, sweet pickles or relish,
celery salt and onion powder. Whisk together until smooth
and creamy. Pour dressing over potatoes, and toss gently to
thoroughly coat. Store in refrigerator and serve cold. |
