Mom's Potato Salad

Name: Mom's Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters bread-and-butter pickle spears, chopped (about; 118 milliliters rib celery, chopped (about; 3 Tbsps chopped chives; 5 Tbsps cider vinegar; 3 Tbsps Dijon mustard; 3 larges eggs, hard boiled, chopped; 237 milliliters mayonnaise; 1 medium red onion, chopped; 8 servings Salt and pepper; 1 kilograms Yukon gold potatoes, cut into 1/2-inch dice

Mom's Potato Salad is a dairy free and vegetarian side dish. This recipe serves 8. One serving contains 330 calories, 7g of protein, and 23g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have eggs, salt and pepper, yukon gold potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar.

Ingredients you will need

Apple Cider Vinegar

Potato

Water

Equipment you will use

Bowl

Pot

Let cool slightly.

Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper.

Ingredients you will need

Salt And Pepper