July 6, 2010

Classic Potato Salad

While I'm definitely not a fan of mayonnaise or eggs, my family wanted this one- how could I oblige?

Classic Potato Salad

2 lbs. cooked Yukon Gold Potatoes (water salted with 2 tbs. salt)
2 tbs. Rice Vinegar
2/3 cup mayonnaise
1 tsp. whole grain mustard
2 tbs. sweet relish
1/4 cup chopped celery
1 tsp. celery seed
2 hard boiled eggs, diced
1/4 cup chopped fresh parsley
salt & pepper to taste

Combine all ingredients sans potatoes in a small dish. Pour over the potatoes in a large bowl while they are still warm and gently combine. Cover, and refrigerate for at least two hours before serving then enjoy!

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