To be honest, the standard deli-issued potato salad isn't really my thing. But that said, I still love potato salad, I just can't stand the mush. To keep my potato salad more solid, you'll notice I use a lot less mayonnaise and I cut the potatoes into wedges (rather than slices) and I keep the skins on.
The result:A perfect salad for the 4th of July!
2 Pounds of red, white, and blue gourmet potatoes 1 Medium green pepper, chopped 2 Tablespoons chopped parsley (optional) 1/3 Cup chopped red onion 1/2 Cup of mayonnaise 1 Tablespoon vinegar 2 Teaspoons Dijon-style mustard 1 Teaspoon salt Fresh Ground pepper - to taste 6 Hard boiled eggs, chopped into big chunks
In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender, drain well. Cool (in the fridge) and then cut the potatoes into wedges ... keeping skins on. Don't forgetthe eggs!
In a very large bowl combine celery, green pepper, parsley, onion, mayonnaise, vinegar, mustard, salt, and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for at least 6 to 24 hours (preferably 24). Makes 12 side-dish servings.
Think of the red, white and blue potatoes as inspiration for the salad artist within.