July 3, 2010

Classic Potato Salad With Red-Skinned Potatoes

  • 2 pounds red-skinned potatoes, scrubbed and cut in 1/2-inch cubes
  • 3 hard-cooked eggs, peeled and chopped
  • 1/2 cup diced celery
  • 1 medium cucumber, seeds scooped out, diced
  • 1/4 cup finely chopped red onion
  • 3/4 to 1 cup mayonnaise
  • 2 to 3 tablespoons sweet pickle relish
  • 1 tablespoon spicy brown mustard or your favorite gourmet mustard
  • salt and pepper, to taste

Preparation:

Cook potatoes in boiling salted water for about 10 to 15 minutes, or until fork tender. Drain and let cool completely. Combine potatoes, eggs, celery, cucumber, and onion in a large bowl. Stir in 3/4 cup mayonnaise, the relish, and mustard. Add more mayonnaise, as needed, to taste. Add salt and pepper, to taste.
Serves 6. 

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