My Favorite Potato Salad

Name: My Favorite Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, or more to taste; 1 large stalk celery, peeled and cut into 1/4-inch dice (1/2 cup); 2 teaspoons Dijon mustard; 2 hard-boiled eggs, roughly chopped; 59 milliliters Hellmanns mayonnaise; 57 grams small onion , cut into 1/4 - inch dice; 2 Tbsps minced fresh Italian parsley; 59 milliliters sweet relish; 1 kilograms medium all-purpose potatoes (about; 2 scallions, trimmed and finely chopped; 2 Tbsps kosher or sea salt, or more to taste; 59 milliliters vegetable oil; 2 Tbsps distilled white vinegar

My Favorite Potato Salad might be just the side dish you are searching for. One portion of this dish contains roughly 8g of protein, 18g of fat, and a total of 296 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of pepper, potatoes, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.

Instructions

Pour 2 quarts cold water into a 4-quart pot and add 2 tablespoons of the salt. Peel the potatoes one by one, adding them to the pot as you work. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium and simmer until the potatoes are very tender, 25 to 30 minutes, depending on their size.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Drain the potatoes in a colander, transfer them to a baking sheet, and let cool until they can be handled.

Ingredients you will need

Potato

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Baking Sheet

Colander

Cut the potatoes into irregular 1-inch cubes, and place in a large bowl.

Ingredients you will need

Potato

Equipment you will use

Bowl

Add the eggs, onion, celery, scallions, pickle, parsley, mayonnaise, oil, vinegar, and mustard and mix well with a rubber spatula. Season with the remaining 1 teaspoon salt and the pepper. Cover with plastic wrap placed flush against the potatoes and chill for at least 2 hours, or preferably overnight. (The salad keeps for up to 3 days refrigerated.) Check the seasoning before serving, and add salt and pepper to taste if needed. If you're going to add the bacon, now is the time to cook, drain, and crumble six slices. Just before serving, top the potato salad with the crumbled bacon.

Ingredients you will need

Salt And Pepper