Classic Potato Salad
Prep Time: 20 min
Cook Time: 25 Min
Serves 8 to 10 Servings
Difficulty Easy
Ingredients
- 15 small unpeeled new potatoes
- 3/4 C. mayonnaise
- 3 Tbsps. Crisco® Pure Vegetable Oil
- 2 Tbsps. cider vinegar
- 2 tsps. prepared mustard
- 1 tsp. chopped fresh chives
- 1/2 tsp. sugar
- 1 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2/3 C. chopped celery
- 1/3 C. chopped onion
- 2 hard-cooked eggs
- 2 Tbsps. snipped fresh parsley
GARNISH
- Sliced hard cooked eggs
- Chopped fresh chives
Directions
- BRING a large pot of salted water to a boil; add potatoes. Simmer 20 to 25 minutes or until tender. Drain; cool slightly. Cut potatoes in half and then each half in quarters; set aside.
- COMBINE mayonnaise, oil, vinegar, mustard, chives, sugar, salt and pepper; whisk until well blended. Gently stir in celery, onion, eggs, parsley and chopped potatoes. Mix well.
- REFRIGERATE, covered, several hours or overnight. Taste before serving; add additional salt and pepper to taste. Garnish with sliced hard-cooked eggs and chopped fresh chives if desired.
