All American Potato Salad

This is the potato salad you eat at picnics and backyard barbecues. Hearty baking potatoes diced and combined with hard cooked egg, celery, onion, sweet pickle, in a mayonnaise and mustard sauce, seasoned with celery salt, fresh parsley, salt and pepper.

Ingredients -

4 pounds Russet Potatoes, boiled, peeled, cut bite size
3 tablespoons Cider Vinegar
2 Large Eggs, hard cooked, chopped
1/2 cup plus 2 tablespoons Mayonnaise
1 teaspoon Dry Mustard
1/2 teaspoon Celery Seed
2 teaspoons Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
3/4 cup Celery, cut into 1/4-inch dice
1/2 cup Red Bell Pepper, cut into 1/4-inch dice
1/2 cup medium White Onion, finely diced
1/4 cup Sweet Pickle, cut into 1/4-inch dice
1/2 cup Green Onions, thinly sliced
2 tablespoons chopped Fresh Parsley
1 teaspoon Paprika

Preparation:

1. Drizzle potatoes with vinegar. Set aside.

2. Combine chopped eggs, mayonnaise, mustard, celery seed, salt, and fresh ground black pepper in a large bowl, stir to combine.

3. Fold in potatoes.

4. Add celery, bell pepper, white onion, sweet pickle, green onion and parsley.

5. Stir well to combine.

6. Chill 30 minutes before serving.

7. Garnish with paprika.

Variations and Recipe Ideas:

Cooking Tip

Hard Cooked Egg

Make an extra hard cooked egg for garnish. Slice the egg in rounds and place on top of potato salad in serving dish. Sprinkle with paprika.

Cooking Tip

Sweet Pickle

Substitute dill pickle or green olives for the sweet pickle for two different twists on this classic potato salad recipe.