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Potato Salad
Creamy, classic American style
Ingredients
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- 3 lbs Yukon Gold potatoes
- 2 tbsp white vinegar
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 3 celery ribs, diced
- ¼ cup red onion, minced
- 3 hard-boiled eggs, chopped
- 2 tbsp fresh dill or parsley
- Salt and pepper
Instructions
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- Cover potatoes with salted water. Boil until fork-tender, .
- Drain. When cool enough, cut into ¾-inch cubes.
- Toss warm potatoes with vinegar and ½ tsp salt.
- Let cool to room temperature.
- Mix mayo and mustard. Add to potatoes with celery, onion, eggs, herbs.
- Fold gently. Season.
- Refrigerate at least 2 hours.
Notes
- Dress potatoes while warm - absorbs more flavor.
- Yukon Golds hold shape better.
Serious Eats (Kenji López-Alt tested)