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


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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