Recipe: Potato Salad

by ELYSIAN Magazine

No barbecue or picnic is complete without a big bowl of homemade potato salad.


4 Medium Russet Potatoes, peeled cubed, and boiled until tender (about 10 minutes)

2 T Rice Vinegar

2 Ribs Celery, finely diced

1 Small Red Onion, finely diced

2 T Relish

½ cup Mayonnaise

1 T Dijon Mustard

2 Hard Boiled Eggs, diced

2 T Dried Parsley Leaves

Salt and pepper to taste


Place warm potatoes in a large bowl and allow to cool. Combine remaining ingredients and gently toss so as to not crush the potato chunks. Allow to sit overnight (refrigerated) so the flavors can properly meld.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy