Ingredients

Adjust Servings:

	900 grams Russet Potato About 5 to 6 potatoes
	1 1/2 tablespoons Salt
	2 tablespoons White vinegar Distilled
	1/2 cup Mayonnaise
	1 stalk Celery
	1/4 cup Dill pickle relish
	2 tablespoons Red onion
	2 tablespoons Parsley
	1 1/2 teaspoons Dijon mustard
	1/2 teaspoon Black pepper
	2 Eggs
	1/2 Lemon Optional

Nutritional information

200 gram

Calories

7 gram

Total Fat

30 gram

Total Carbohydrates

6 gram

Protein

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Classic Potato Salad

Name: Classic Potato Salad
Total time: 1 h
Yield: 6 to 8
Cuisine: American
Ingredients: Russet Potato: 900 grams; Salt: 1 1/2 tablespoons; White vinegar: 2 tablespoons; Mayonnaise: 1/2 cup; Celery: 1 stalk; Dill pickle relish: 1/4 cup; Red onion: 2 tablespoons; Parsley: 2 tablespoons; Dijon mustard: 1 1/2 teaspoons; Black pepper: 1/2 teaspoon; Eggs: 2; Lemon: 1/2

American Style

Features:

Cuisine:

American

Tips to get perfectly cooked potatoes is starting them in cold water and bring the water to boil, instead starting cook potatoes in a boiling water.

1 hour
Serves 6
Easy

Ingredients

900 grams Russet Potato
About 5 to 6 potatoes
1 1/2 tablespoons Salt
2 tablespoons White vinegar
Distilled
1/2 cup Mayonnaise
1 stalk Celery
1/4 cup Dill pickle relish
2 tablespoons Red onion
2 tablespoons Parsley
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Black pepper
2 Eggs
1/2 Lemon
Optional

Directions

One of all time summertime staple, potato salad. A mix of tender potatoes chunks with hard boiled eggs in mayonnaise dressing which bring your summertime picnic to perfect. This easy recipe will solve your daze to find the best side dish for your grilled meat meals on the table.

Steps

1 Done	Put two eggs in a pot and cover with cold water and bring to a boil. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and dice into 1/4 inches cubes.
2 Done	Peel potatoes and quartered. Put them in a large pot and add enough water to cover and bring them to boil over medium-high heat.
3 Done	Add 1 tablespoon of salt and reduce the heat to maintain a slow boil. Cook the potatoes until fork tender, or about 8 to 9 minutes.
4 Done	Drain the potatoes and transfer to a pot. Add white vinegar and toss gently to combine. Set aside to coll for 20 to 30 minutes.
5 Done	At the same time, finely chop the red onion, celery, pickles and parsley.
6 Done	In a bowl, whisk together chopped red onion, celery, pickles and parsley with mayonnaise and mustard. Add some salt and pepper to taste. If you desired, add the juice from lemon at this moment.
7 Done	Carefully mix cooled potatoes with the dressing and gently mix in the diced eggs. Try not to break the eggs too much whilst mixing.
8 Done	Serve immediately or refrigerate until chilled about an hour before serving.