Potato Salad

Potato Salad

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3/4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon yellow mustard
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 pounds potatoes, peeled, cooked and sliced

Optional add-ins:

  • 4 hard-boiled eggs, chopped
  • 1 1/2 cups sliced celery
  • 3/4 cup finely chopped onion
  • 2 tablespoons sweet relish
  • 1/4 teaspoon celery seed
  • Chopped parsley
  • Chopped chives

Directions

  1. In a large bowl, stir mayonnaise, vinegar, mustard, salt and pepper until well blended.
  2. Stir in potatoes and any of your favorite add-ins: eggs, celery, onion, relish and celery seed.
  3. Cover and refrigerate for several hours.
  4. Garnish with chopped parsley or chives before serving.

Serves: 6-8

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