Potato Salad
Shared by: erin
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Serving: 6
Ingredients
- 1 1⁄2 pound Yukon Gold potatoes peeled
- 1 cup mayonnaise or 1/2 cup mayonnaise and 1/2 cup Greek yogurt
- 1⁄3 cup sweet relish
- 2 Tbs Worcestershire sauce
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 Tbs Dijon mustard
- 2 Tbs Italian parsley finely chopped
- 3 eggs hard boiled and diced
- salt and pepper
- 1 cup celery
- 1 cup Torpedo onions finely diced
- Hungarian paprika
- 2-3 parsley stems
Directions
Cook potatoes in salted water until fork tender. Drain and let cool. Set aside.
Meanwhile, blend mayonnaise, relish, Worcestershire sauce, salt, pepper, Dijon mustard, and parsley. Set aside.
Slice potatoes into 1/2-inch square cubes; add diced eggs. Pour mayonnaise mixture over potatoes and carefully blend. Add salt and pepper to taste.
Before serving, check consistency of salad. Add 1 Tbs half and half or whole milk if needed to moisturize potatoes. Gently stir in celery and onions.
Cover salad and place in refrigerator, at least 6 hours or overnight. To serve, sprinkle lightly with paprika and garnish with parsley stems.