Jeanne Voltzs Grandmothers Potato Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: New potatoes, red skins are great
2: Hard boiled eggs,
1 tsp: Dijon mustard,
2 tbsp: Balsamic or cider vinegar, I prefer the balsamic
3 tbsp: Olive oil, for this recipe I prefer a Greek oil
2 Large: scallions, finely chopped, including green parts
2 Ribs: celery, diced
1/2 cup: Home made mayonnaise,
1 tsp: Celery seed,
Salt and freshly ground pepper,
Directions:
Scrub potatoes and place in a saucepan with water enough to just cover
them. Cover the pan, bring to a boil, and boil until potatoes are
barely tender, about 15 - 20 minutes. Remove potatoes and let cool
until comfortable to handle, then peel them, cube them and place in a
large bowl. In a small bowl stir the mustard and vinegar together and
then beat in the olive oil. Pour the mixture over the potatoes and
gently toss and coat well. Cover and refrigerate 2 to 3 hours. After
potatoes have cooled add the scallions, celery, mayonnaise, celery
seed and salt and pepper to taste. Again toss gently but thoroughly.
Turn into a serving bowl lined with lettuce if you like, slice the
eggs and arrange in a circle around the outside of the salad. Cover
and refrigerate or serve at once. SOME SUGGESTIONS: When I have BBQ
I usually eat the salad as the recipe states, or with a little
Hungarian paprika sprinkled over the top.
Source from luhu.jp
them. Cover the pan, bring to a boil, and boil until potatoes are
barely tender, about 15 - 20 minutes. Remove potatoes and let cool
until comfortable to handle, then peel them, cube them and place in a
large bowl. In a small bowl stir the mustard and vinegar together and
then beat in the olive oil. Pour the mixture over the potatoes and
gently toss and coat well. Cover and refrigerate 2 to 3 hours. After
potatoes have cooled add the scallions, celery, mayonnaise, celery
seed and salt and pepper to taste. Again toss gently but thoroughly.
Turn into a serving bowl lined with lettuce if you like, slice the
eggs and arrange in a circle around the outside of the salad. Cover
and refrigerate or serve at once. SOME SUGGESTIONS: When I have BBQ
I usually eat the salad as the recipe states, or with a little
Hungarian paprika sprinkled over the top.
Source from luhu.jp