American Potato Salad
Yield: 6 to 8 servings
3 pounds red potatoes (10 medium), scrubbed and cut into 3/4-inch chunks
1/2 cup red wine vinegar
Salt and pepper
3/4 cup mayonnaise
1/2 cup minced sweet pickles
1 tablespoon Dijon mustard
2 ribs celery, chopped fine
4 hard-cooked eggs, peeled and chopped coarse
3 tablespoons minced red onion
3 tablespoons minced fresh parsley
Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 10 minutes. Drain. Gently toss the warm potatoes with the vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper, and refrigerate for 20 minutes.
Meanwhile, mix together the mayonnaise, pickles and mustard. Toss the chilled potatoes with the mayonnaise mixture, celery, eggs, onion and parsley. Season with salt and pepper to taste.
Per serving (based on 6): 434 calories; 24 g fat; 4 g saturated fat; 136 mg cholesterol; 9 g protein; 45 g carbohydrate; 10 g sugar; 5 g fiber; 136 mg sodium; 63 mg calcium
Recipe from “The America’s Test Kitchen Family Cookbook”, provided by Tribune News Service
