Classic Potato Salad
It’s a Monday again…. Don’t feel like cooking an elaborate dinner. Make this Classic Potato Salad served with soup and bread of your choice. Minimal effort and the result is delicious…
About This Recipe
Yield: About 2 quarts, serving 8 to 12
Ingredients
- 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
- Kosher salt
- 1/4 cup sugar, divided
- 6 tablespoons rice wine vinegar, divided
- 3 ribs celery, finely diced (about 1 cup)
- 1 medium red onion, finely diced (about 1/2 cup)
- 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
- 1/4 cup fresh parsley leaves, washed and minced (optional)
- 1/4 cup chopped cornichons (see note)
- 2 tablespoons whole grain mustard (more or less to taste)
- 1 -1/4 cups mayonnaise
- Fresh ground black pepper
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