One of the many joys of summer is planning and enjoying a meal outside, with or without a BBQ. One of my favorite dishes is Potato Salad because of the many variations that can be made. Here is the recipe for Creamy Potato Salad featured in the book “The Great Potluck Cookbook” from Good Housekeeping. Come borrow this book or enjoy another one of the many waiting for you at the Gardiner Public Library.
CREAMY POTATO SALAD
Makes 10 side-dish servings
4 pounds red potatoes, unpeeled
2 ½ tsp salt
1/3 cup cider vinegar
1 Tbl sugar
1 Tbl spicy brown mustard
¼ tsp ground black pepper
½ cup mayo
2 stalks celery, thinly sliced crosswise
- In 4-quart saucepan, place potatoes, 2 tsp salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, 10 to 15 minutes. Drain; cool slightly.
- Meanwhile, in a large serving bowl, combine vinegar, sugar, mustard, pepper, mayo, and remaining ½ tsp salt.
- When potatoes are cooked enough to handle, cut each into quarters or eights if large. Add celery and warm potatoes to dressing in bowl; gently stir with rubber spatula until well coated. Let potato mixture stand 30 minutes to absorb dressing, stirring occasionally.
- Cover and refrigerate until completely cold, at least 2 hours and up to 1 day.