American Picnic Potato Salad

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

Preparation info

20
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 pounds boiling potatoes, peeled
Salt, to taste
½ cup white wine vinegar

Side dish
Gluten-free
Vegetarian

Method

Drop the potatoes as you peel them into a large heavy pot of cold, salted water. Bring to a boil and cook until tender but still firm, 30 minutes or so.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still-hot potatoes with the vinegar, olive oil, 1 teaspoon salt, and pepper.
Add the onions, celery, cu