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Classic Potato Salad Recipe

   
 

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     Classic Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 medium - large russet potatoes
2 c. mayo
6 baby dill pickles chopped
5 hardboiled eggs chopped
2 T. Dijon mustard
1/2 t. mustard powder
Salt - pepper to taste
Chopped parsley to garnish (optional)
 

Instructions
Peel and dice your potatoes into bite sized chunks (whatever you prefer). Bring a large pot of water to a boil. Drop a handful of salt and your potatoes in and cook until tender. Depending on the size, this will be about 15 - 20 min. If you're feeling lazy like me, you can roast your potatoes in the oven and peel them when they're cooled and dice after the fact. In a large bowl, combine mayo, pickles, eggs (including yolk), dijon, and mustard powder. Stir until combined. Add in your diced potatoes while they're still slightly warm (not HOT, just warm to the touch - you don't want your mayo getting funky on you). This will let the potatoes absorb more flavor. It will look like too much sauce at first, don't panic. After sitting for 1 - 2 hours it will be just perfect! Salt and pepper to taste. I tend to think potatoes can use a healthy dose of salt, but hey, that's just me. Let it sit in your fridge and get happy for at least 2 hours. This is better on day 2 & 3.


Originally Submitted
10/8/2012





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