Simple ~N~ Tasty Potato Salad
1 5-pound bag red or red-skinned Yukon Gold potatoes,washed
1 bunch celery,washed
1 bunch scallions,washed and trimmed
Parsley,fresh minced or dried flakes
Dill,fresh minced or dried
Salt and Black Pepper
Cut all of the potatoes into bite-sized chunks,leaving the skins on. Place in a large Dutch oven. Cover the potatoes with water; sprinkle with some salt. Bring to a boil; cook over medium-high heat until potatoes are tender, but not starting to fall apart.
Meanwhile, Cut 4 to 6 stalks celery into small slices. Also, chop some celery leaves and set aside. Slice half the bunch of scallions. Save the extra celery and scallions for other meals! Cut the lemon in half.
Into a large glass serving bowl, squeeze the juice from both lemon halves, removing any seeds. Sprinkle some salt and pepper into the lemon juice. Blend ingredients with a wire whisk.
When potatoes are tender, drain into a large metal colander. Allow to cool completely at room temperature. Place potatoes in glass bowl. Toss gently with the lemon juice mixture. Add the celery and scallions; toss. Using a heavy metal spoon, add enough mayonnaise to coat the salad. The salad should be moist.
Sprinkle in parsley and dill to taste. Sprinkle in salt and pepper to taste. Gently toss to mix together well.
Cover the bowl and refrigerate. Serves 8.
Just a note.....I prefer using only Hellmann's Mayonnaise. The taste is delicious!
Submitted by Deborah from Connecticut
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