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    Potato Salad
    2 lbs baby red potatoes, halved or quartered
    kosher salt
    1/4 cup white vinegar
    2 ribs celery, diced
    1/2 small red onion, minced
    1/2 cup mayonnaise
    1/4 cup pickled relish
    2 tblsp whole grained mustard
    2 tblsp minced fresh chives
    2 tblsp minced fresh parsley
    freshly ground black pepper
    1.  Place the potatoes in a large saucepan and add enough water 
        to cover by 1-inch.
    2.  Season the water generously with salt.
    3.  Bring to a boil over medium-high heat.
    4.  Once at a boil, reduce to a simmer and cook until potatoes 
        are tender, about 10 minutes.
    5.  Drain the potatoes and transfer to a large bowl.
    6.  Add the vinegar and toss gently to combine.
    7.  Toss the potatoes with the celery, onions, mayonnaise, pickled 
        relish, whole grain mustard, chives, and parsley and taste for 
    8.  Cover with plastic wrap and refrigerate until chilled and to 
        let the flavors meld, about 30 minutes.