Jeanne voltzs' grandmother's potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | New potatoes (red skins are great) |
| 2 | Hard boiled eggs | |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Balsamic or cider vinegar (I prefer the balsamic) |
| 3 | tablespoons | Olive oil (for this recipe I prefer a Greek oil) |
| 2 | Large scallions, finely chopped, including green parts | |
| 2 | Ribs celery, diced | |
| ½ | cup | Home made mayonnaise |
| 1 | teaspoon | Celery seed |
| Salt and freshly ground pepper | ||
Directions
Scrub potatoes and place in a saucepan with water enough to just cover them. Cover the pan, bring to a boil, and boil until potatoes are barely tender, about 15 - 20 minutes. Remove potatoes and let cool until comfortable to handle, then peel them, cube them and place in a large bowl.
In a small bowl stir the mustard and vinegar together and then beat in the olive oil. Pour the mixture over the potatoes and gently toss and coat well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add the scallions, celery, mayonnaise, celery seed and salt and pepper to taste. Again toss gently but thoroughly. Turn into a serving bowl lined with lettuce if you like, slice the eggs and arrange in a circle around the outside of the salad. Cover and refrigerate or serve at once. SOME SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, or with a little Hungarian paprika sprinkled over the top.