Potato Salad
This receipe makes six cups.
Ingredients
- 2 lbs white potatoes
- 1/2 cup apple cider vinegar
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoon chopped dill
- 2 tablespoons chopped Italian parsley
- 1/2 small red onion, julienned
- 3 stalks celery, cut into 1/2 inch slices
- 4 red radishes, sliced
- Kosher salt, to taste
- Black pepper, to taste
Directions
- Place potatoes in a large pot. Cover with water. Add 1 tbsp kosher salt. Bring to a boil, then lower heat. Cook for 15 - 20 minutes, or until the potatoes pierce easily with a fork. Drain.
- Cut potatoes into bite size cubes. Place in a large mixing low. Toss potatoes with vinegar. Season with salt and pepper. Set aside.
- In a small mixing bowl, whisk together mayonnaise, yellow mustard, dill and Italian parsley. Set aside.
- Add celery and red onion to the potatoes.
- Gently fold mayonnaise mixture into the potatoes. Season with salt and pepper.
Place into your serving bowl. Garnish with radish slices.