I made this again yesterday and, as always, it was very good. This is the best potato salad recipe the I have ever used. It a modification that I made to of an old Hellmann's recipe that has been around for years.
RED SKIN POTATO SALAD
8 or 9 Potatoes, red skin, small (B size)
1 Cup Mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons Onion, grated or very finely chopped, or more to taste
2 Tablespoon Parsley, dried and crumbled
2 Tablespoons Red Wind Vinegar
1 Teaspoon Sugar
1 Teaspoon Salt, or to taste
1/2 Teaspoon Black Pepper, freshly ground
1 Teaspoon Celery Seeds
1 or 2 Eggs, boiled and finely chopped
Wash and place Potatoes in a large sauce pan (cook with their thin skin still on them). Cover with Salted Water and bring to a boil. Reduce heat to a low boil and cook for about 15 plus minutes or until the Potatoes are fork tender. Drain and set aside to cool.
While the Potatoes are cooking make the dressing. Add each or the remaining ingredients into a medium size mixing bowl an item at a time, stirring after each item is added. Make sure that the ingredients are well mixed.
Once the Potatoes are cool enough to handle remove the skin with your fingers and cut them into small bite size pieces into a large mixing bowl. Add dressing a little at a time and stir to coat Potatoes. Once enough dressing is added refrigerate for at least 4 hours or overnight before serving.
Note: 1.Be sure to add the dressing a little at a time. You can always add a little more, but you can never take any out.
2. Refrigerate any left over dressing to use the next day in case there was not enough used when making the potato salad.
RED SKIN POTATO SALAD
8 or 9 Potatoes, red skin, small (B size)
1 Cup Mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons Onion, grated or very finely chopped, or more to taste
2 Tablespoon Parsley, dried and crumbled
2 Tablespoons Red Wind Vinegar
1 Teaspoon Sugar
1 Teaspoon Salt, or to taste
1/2 Teaspoon Black Pepper, freshly ground
1 Teaspoon Celery Seeds
1 or 2 Eggs, boiled and finely chopped
Wash and place Potatoes in a large sauce pan (cook with their thin skin still on them). Cover with Salted Water and bring to a boil. Reduce heat to a low boil and cook for about 15 plus minutes or until the Potatoes are fork tender. Drain and set aside to cool.
While the Potatoes are cooking make the dressing. Add each or the remaining ingredients into a medium size mixing bowl an item at a time, stirring after each item is added. Make sure that the ingredients are well mixed.
Once the Potatoes are cool enough to handle remove the skin with your fingers and cut them into small bite size pieces into a large mixing bowl. Add dressing a little at a time and stir to coat Potatoes. Once enough dressing is added refrigerate for at least 4 hours or overnight before serving.
Note: 1.Be sure to add the dressing a little at a time. You can always add a little more, but you can never take any out.
2. Refrigerate any left over dressing to use the next day in case there was not enough used when making the potato salad.