Country-Style Potato Salad
This classic side-dish is a must for picnics or buffets. Fluffy,skin-on potatoes are blended with mayo and get a fresh crunch from celery and radish then some tang from dill pickles, green onion and whole grain mustard.
Ingredients
- 2 pounds potatoes cut into bite-sized chunks
- 3 tbsp cider vinegar
- 2 ribs celery diced
- 2 green onions chopped
- 3 radishes chopped
- 1 dill pickle chopped
- ½ cup mayonnaise
- 1 tbsp old fashioned or whole grain Dijon mustard
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp sugar
- Parsley or paprika for garnish
Instructions
- Add the potatoes to a pot, cover with water. Bring to a boil, bring to medium heat and cook for about 5-7 minutes, or until tender. Don’t overcook or they will lose their shape when tossed in the salad.
- Drain the potatoes in a colander, then allow them to cool to about room temperature.
- Transfer the potatoes to a large dish, sprinkle the potatoes with the vinegar, then cover and refrigerate for about an hour.
- One a large bowl, combine the mayonnaise, mustard, salt and pepper.
- Stir in the diced vegetables followed by the potatoes. Refrigerate until ready to serve.
- Transfer to a serving dish garnish parsley or paprika.