My Mom’s Potato Salad
Ingredients
My Mom’s Potato Salad
2 1/4
potato(es)
Yukon Gold, peeled and cut into chunks (you can also use red potatoes for this, unpeeled)
1/4 to 1/2
cup
vinaigrette
(recipe below)
1/2
cup
onion(s)
red, diced
1
cup
celery
diced
1/4
cup
dill or sweet pickle
chopped
1
tsp.
celery salt
1
tbsp.
mustard
whole grain (I use our monastery mustard, sold in our gift shop)
mayonnaise
(to taste)
Vinaigrette (Combine in a jar and shake well)
1/3
cup
apple cider vinegar
2/3
cup
canola oil
1
tbsp.
mustard
Dijon
1
tbsp.
honey
1
tsp.
kosher salt
1/2
tsp.
pepper
about 1 1/2
tsp.
herbs
assorted; basil, thyme, oregano, dill
Instructions
Cook potatoes in a pot of boiling salted water until tender.
Drain and transfer to a bowl. Pour on the vinaigrette.
Let sit for a few minutes.
Then combine the remaining ingredients. Cover and refrigerate overnight or until cold.