Potato Salad

This humble dish made from boiled potatoes varies throughout different regions and countries of the world. Serve it with barbecue, hot dogs, sausages, fried chicken, burgers and sandwiches. It’s easily made in large quantities, can be prepared in advance and refrigerated for a couple of days. Try the variation my grandmother used to make (below) with hard boiled eggs. Serves 8.


1 pound small new potatoes
2 tablespoons red wine vinegar
2 tablespoons grainy mustard
2 tablespoons olive oil
salt to taste
freshly ground black pepper
1/2 cup finely diced celery
1/4 cup finely diced red onion
2 tablespoons finely chopped pickles, dill or sweet
1/2 cup mayonnaise

  1. Place the potatoes in a medium pot and cover with water. Bring to a boil and simmer until potatoes are tender. Drain.
  2. Meanwhile, whisk together vinegar, mustard, oil, salt, pepper, celery, red onion and pickles in a large bowl.
  3. While the potatoes are still warm, cut them into quarters (or smaller depending on the size of the potatoes) and toss the with the vinegar mixture. Chill.
  4. Stir in mayonnaise and adjust the salt and pepper.

For an old fashioned Potato Salad with Farm Eggs: Try adding 2 chopped, hard boiled eggs to the potato salad.

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