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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Classic Potato Salad

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 40 min
  • Active: 10 min
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Directions

  1. 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.

Photograph by Kana Okada

Courtesy of Food Network Magazine

Categories:

Salad Recipes Potato

More from:

Cookout Sides & Salads

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14 Reviews
Add Your Review

flynndt

I love this potato salad, but the picture shows something red in it. Maybe red bell pepper?

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