Try and cut your potatoes approximately the same size so they will all cook uniformly. When your water is boiling, add the potatoes and set your timer for 10 minutes. Test them at about 10 minutes and every minute after to see if they are done. Your fork should go through, but not too easily. You do not want overcooked or undercooked potatoes. Just like Goldilocks, you want them just right :) When they are done, drain them in a colander and rinse with cold water until they are cool. Drain well.
Meanwhile, chop about 4 ribs of celery, (get them from the inside of the stalk, include some of the light tender leaves!) 1 medium sized sweet onion (or 1/2 a Vidalia onion)
Take your cool, well-drained cooked-just-right-potatoes and put them into a large bowl with your chopped celery, onion and a little parsley (fresh, finely chopped flat parsley is best, but dried will do in a pinch.) Add about 2 tablespoons white balsamic vinegar. Any vinegar will do, but I really like the white balsamic for this salad. Add about a cup and a half of your favorite mayo. You can add more later if you need to. I've been using Hellman's Canola oil mayo lately. I also bought their new olive oil mayo but haven't tried it yet. (Is Hellman's still called Best Foods west of the Rockies?) Toss in a couple of good pinches of sea salt and a few cranks of cracked black pepper. Toss the salad gently so the potatoes don't fall apart. You can add a chopped hard boiled egg or two if you like. Store in a tightly covered container and refrigerate for a few hours. So simple, but a yummy classic Summer salad.
There's plenty for leftovers and for hubby to take some to work if he likes. You can always cut the recipe in half or double for a large party. -CS ^..^
Looks like a fabulous recipe!
In my kitchen the corgi girls just lay about waiting for manna from heaven because they know Mama is a messy cook *lolol*
Whining is usually reserved for Prime Rib when they KNOW the cutting board is just for them.
We're headed east on Monday for our Vermont move, might see you at a dog show sometime. I need to get a handler for Taffy and see her finished.
I have read your blog for quite sometime and have come close to posting to you a bunch of times...but today just cracked me up... I know that corgi look all too well as I have two PWC boys that think just because I am in the kitchen, it must be feeding time for them! I don't usually get barked at, but they do get underfoot - sometimes i think they do this on purpose in hopes they might trip me up and cause me to drop something yummy! my potato salad is almost the same as yours, though i tend to add chopped hard boiled egg.
Hi Annamarie...Oooh..you will love Vermont. Do email me when you get settled in. There are loads of Corgi people in New England for you to meet! firstname.lastname@example.org
Hi Emilie! Thanks for posting! So glad you did. Aaaah...that Corgi look. Its a killer, isn't it? My husband likes the hardboiled eggs in his potato salad too. I prefer it without.
Have a happy week! -C ^..^
Now you've made me want potato salad.....one of my absolute favorites!
Yes, we call it Best Foods out here west of the Rockies, but moreso we call Hellman's mayonaise. The other one is Miracle Whip! :-)
Ha ha! I enjoyed the pix of your pleading corgi as much as your potato salad recipe! :D I think that's a look all corgi owners can relate to. Sometimes I wonder if Bryson gets neck ache when he spent hours craning his neck up at us cooking while drooling puddles on the kitchen floor :)
I love the sweet Corgi face photos, Cathy! :)
I also appreciate the recipe!
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