Kansas City's Best Potato Salad Recipe
- 2 lbs. gold or red potatoes
- ¼ C red wine vinegar
- ½ t salt
- ¼ t pepper
- ½ C mayonnaise
- 3 hard cooked eggs, chopped
- ½ C celery, diced fine
- ¼ C sweet pickle, diced fine
- 2 T minced fresh flat leaf parsley
- 3 T minced red onion
- 2 t Dijon mustard
- Garnish with sliced green onions
- Mix salt, pepper and red wine vinegar in a measuring cup and set aside.
- Mix Dijon mustard with mayonnaise until well combined in a 2 cup measuring cup
- Stir in eggs, celery, pickles, parsley and red onion and let flavor combine while you cook the potatoes.
- Wash then cut potato's into ½ inch cubes with the skins on
- In a heavy bottom pot add potatoes and cover with water by 1 inch
- Cook over medium heat stirring infrequently until tender
- Drain the potatoes and place in a large mixing bowl.
- Toss gently with the vinegar mixture
- Allow the potatoes to cool for 20 minutes in the refrigerator for 20 minutes
- Add dressing from the other measuring cup and fold to combine
- Serve within 24 hours
Recipe by Man of Leisure.info at https://manofleisure.info/erics-potato-salad/
3.5.3251