Classic Potato Salad

Gluten free – serves 8

It’s takes a little bit of advance planning and work, but home made potato salad is so far superior to store-bought.  I encourage you to make this.  It keeps well for days, covered with plastic wrap.  (Potato salad accompanies ribs in the photo above).  First prepared 8-1-09 for a dinner with Catherine Severson and Chris Hurn.

8 medium red potatoes (~2.5” diameter), peeled, boiled, cooled (room temp) and diced
1 1/2 cups mayonnaise (real mayo; not Miracle Whip)
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1-1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup diced red onion
5 hard-boiled eggs, sliced and halved
Paprika

Place diced potatoes in large bowl.  Mix next 7 ingredients in another bowl, add to the potatoes, and mix.  Add celery and onions and mix well.  Stir in the eggs.  Sprinkle with paprika.

Tip:  Boil the potatoes in moderately hot water; not a violent boil, or the potatoes will crack open.  Once the potatoes are done (fork tender), pour out the hot water and replace with cold and two or three large handfuls of ice cubes.  This will cool the potatoes quickly.

Variations:  Although I have not tried any variations, yet, I have had potato salads with chopped gerkins, diced red peppers, crumbled bacon, capers, green beans (cooked), diced ham, chopped green onions, etc.  Experiment . . . that’s the joy of cooking!