Classic Potato Salad
Ingredients
- 3 pounds Red Potatoes
- 1/4 cup White Vinegar
- 1 tablespoon Olive Oil
- 2 tablespoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 tablespoon Garlic Powder
- 1/2 tablespoon Onion Powder
- 1/2 cup Mayonnaise
- 1/3 cup Milk
- 2 stalks Celery
- 2 Green Onions
Instructions
Boil Potatoes
- Wash potatoes
- Cut potatoes into 1-inch cubes
- Put cubed potatoes into a 6-quart pot
- Fill the pot with enough water to cover the potatoes
- Heat the pot to boiling over high heat
- Reduce heat to low
- Cover the pot and simmer for 8 to 10 minutes, until potatoes are fork-tender
Prepare Vinaigrette
- In a large bowl which together vinegar, oil, mustard, salt, pepper, garlic powder, and onion powder
- When potatoes are cooked, drain potatoes
- Add the hot, drained potatoes to the bowl with the vinaigrette
- Gently stir with a spatula until the potatoes are evenly coated and vinaigrette is absorbed
- Cool the mixture for 15-20 minutes
Prepare Second Sauce
- In small bowl whisk mayonnaise and milk until smooth
- Chop the celery into small pieces
- Slice the green onion into small pieces
Final Assembly
- Add mayonnaise mixture, celery and green onions to potatoes
- Gently stir with the spatula until mixed
- Serve warm or cover and refrigerate for up to 2 days
Notes
Items you will need:
- 6-quart saucepan
- Cutting board
- Large knife
- Large mixing bowl
- Spatula
- Whisk