Traditional Potato Salad

Traditional Potato Salad

I love the fresh taste of this salad with big chunks of red potato, hints of pickle relish, fresh parsley, and hard-boiled eggs.

2 pounds small red potatoes (8 to 10), quartered (or diced if potatoes are large—you can use Yukon Gold potatoes instead if you would prefer)
2 tablespoons cider vinegar
½ cup mayonnaise
1 stalk celery, chopped
¼ cup minced red onion
3 tablespoons pickle relish
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
2 large hard-boiled eggs, peeled and diced

Place the potatoes in a large pot and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 minutes (if potatoes are diced—longer if the potatoes are larger). Drain and transfer to a large bowl. Add the vinegar and toss to coat the potatoes.

In a small bowl, combine the mayonnaise, celery, onion, relish, mustard, and parsley. Add to the potatoes and toss to combine well. Season with salt and pepper. Fold in the eggs and serve warm or chilled. (I prefer to serve the potato salad chilled.)

Recipe Source: Robin to the Rescue