Potato Salad

The Art of Real Food by Joanne Neft and Laura Kenny

Display units in Metric

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

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.

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.

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