Monday, July 9, 2012

Red Potato Salad

Serve 8  Prep: 10 mins  Cook: 30 mins


  • 2 pounds small red potatoes
  • 1 large ribs celery, thinly sliced
  • 1/2 cup mayonnaise, or to taste
  • 1/4 cup milk
  • 1 tablespoons white vinegar
  • 1 tablespoons minced purple onion or sweet onion
  • 1 teaspoons salt
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon coarsely ground black pepper


Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
Serves 6 to 8.

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