American Picnic Potato Salad

Name: American Picnic Potato Salad
Yield: 20 portions
Ingredients: 2 cups mayonnaise, plus more if needed; 5 tablespoons Dijon or herb mustard (dill, tarragon, or basil); 1 cup celery strips (1 inch long, ¼ inch wide); 3 medium cucumbers, peeled, seeded, and sliced; 1 cup Chopped fresh Italian (flat-leaf) parsley; 5 tablespoons Dijon or herb mustard (dill, tarragon, or basil); 20 hard-cooked eggs, peeled and quartered; 4 pounds boiling potatoes; ½ cup white wine vinegar; ¼ teaspoon freshly ground black pepper; 1 cup thinly sliced red onions; ½ cup extra virgin olive oil; 1 teaspoon salt

Preparation info

20
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This potato salad, which we featured in our first book, was devised by our great friend Barb. Her secret has always been the extraordinary number of hard-cooked eggs. The result has been a favorite of ours for years.

Ingredients

4 pounds boiling potatoes
½ cup white wine vinegar
½ cup

Salad
Vegetarian
Gluten-free

Method

Peel the potatoes, dropping them into a kettle of cold salted water as you work. Then bring the water to a boil, and cook until the potatoes are tender but still firm, about 20 minutes.
Drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still-hot potatoes with the vinegar, olive oil, salt, and pepper.
Add the red oni