Tangy potato salad

Name: Tangy potato salad
Ingredients: 2 pounds (910 g) russet potatoes, cut into 1-inch (2.5-cm) pieces; Salt; 6 tablespoons (90 ml) cider vinegar; 2 tablespoons Dijon-style or Creole mustard; 3 ribs celery, diced with leaves; Lots of freshly ground black pepper; 1 kosher dill pickle, finely diced; ½ sweet onion, diced

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

If you happen to have fresh lovage, mince some stalks and leaves and add them with the celery for the most delicious potato salad ever.

Ingredients

2 pounds (910 g) russet potatoes, cut into 1-inch (2.5-cm) pieces
Salt
6

Vegan
Gluten-free

Method

Morning or Evening

Put the potatoes in a large saucepan and cover with water. Add 2 teaspoons salt, bring to a boil, and cook until just tender, about 10 minutes.

While the potatoes are cooking, in a large bowl, whisk together the vinegar, mustard,