Potato Salad
Shared by: erin
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Ingredients
Directions
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.