Ingredients:
6 Cups Of Cubed Skinless White Potatoes
3 Large Hard Boiled Eggs
2 Tablespoons Of Bragg Apple Cider Vinegar
1 Tablespoon Of Westbrae Natural Stoneground Mustard
1/2 Cup Of Chopped Red Onion
1 Teaspoon Of White Superfine Sugar
1 Cup Of Heinz Mayonnaise
1 Cup Of Diced Celery
1 Teaspoon Of Table Salt
1/4 Teaspoon Of Cayenne Pepper
Information:
Serving Size 6
274 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
My old pal Troy from Oconomowoc Wisconsin sent me the following traditional potato salad recipe. To get started, please take out a potato peeler and remove the outer skin from your vegetables. Next cut the potatoes in to one inch cubes, then place them into a boiling pot with a pinch of table salt. Cover the potatoes with water, then bring them to a boil. You will want to let the potatoes cook for about ten minutes, or until they are tender to stab with a fork. Once done, drain away the water, and then place the potatoes into a salad bowl. Next you will want to boil your eggs for ten minutes, or until they are done. Next remove the shells from the eggs, then dice them up and stir them into the potatoes. Now onward towards the sauce, so take out a mixing bowl. Whisk together the apple cider vinegar, mustard, chopped red onion, white superfine sugar, mayonnaise, diced celery, table salt, and cayenne pepper. Once the sauce has a nice even color, stir it into the potatoes. For the last step go ahead and place a lid over the bowl, then tuck it into the refrigerator to chill for roughly two hours. We hope that you enjoyed this righteous recipe, do browse around our database some more.
