Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Classic Potato Salad
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
Directions
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18m
Easy
CLASS
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each Dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
