Tuesday, June 28, 2011

Old-Fashioned Potato Salad (Gluten-Free)

Wouldn't this be good for the 4th of July? A tangy dressing makes this potato salad better than deli salad.

6 medium potatoes, peeled (2 pounds)

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

1 medium onion, chopped (1/2 cup)

2 medium celery stalks, chopped (1 cup)

4 hard-cooked eggs, chopped

2 tablespoons sugar (optional)

1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

2 Mix mayonnaise, vinegar, mustard, salt and pepper (sugar if you want to use it) in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.


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