American potato salad

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 1
    baby potatoes
  • 45
    apple-cider vinegar
  • 5
    hard-boiled eggs
  • 190
  • 30
    Dijon mustard
  • 1
    medium-sized onion
  • 3
    large stalks celery
  • 4
  • salt and freshly ground black pepper
  • full-cream milk or cream
  • fresh parsley for garnishing


Boil the potatoes in lightly salted water until tender.
Drain and skin while the potatoes are still hot and cut into thick slices. Pour over the vinegar.
Mash the egg yolk and add the mayonnaise, mustard, onion, celery and gherkins.
Chop the egg white finely, add to the mayonnaise mixture and season generously with salt and pepper.
Pour over the potato slices and mix.
Dilute the salad dressing with a little milk or cream if it's too thick.
Garnish the salad with fresh parsley leaves.

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