Food
American-Style Potato Salad
By Yankee Magazine|May 08 2003|
Yield
4 to 6 servings
Ingredients
2 pounds cooked potatoes
1/4 cup cider vinegar, divided
1/2 cup olive or vegetable oil
salt and pepper, to taste
3 hard-boiled eggs, shelled and diced
1/2 cup chopped green onions
2 stalks celery, chopped
1/4 cup chopped sweet pickles
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
Instructions
Slice the cooked potatoes while they are still warm, and sprinkle with half the vinegar. Mix the remaining vinegar with the rest of the ingredients and toss with the potatoes. Refrigerate until ready to serve.
Similar to an old family recipe from Europe……….BUT better.