ALL-AMERICAN POTATO SALAD

ALL-AMERICAN POTATO SALAD
By Linda Gassenheimer
© Dinner in Minutes, All Rights Reserved

I prefer to use red potatoes for this potato salad because they do not need as much sauce to give them flavor.  Russet or baking potatoes will absorb double the sauce to achieve the same flavor.  The potatoes will absorb more of the sauce flavors if you mix them together while they’re still hot.  The potato salad tastes great the second day when the potatoes have absorbed more of the sauce.  Make double and save extra for a second meal.

3/4 pound red potatoes
2 tablespoons white vinegar
2 tablespoons Dijon mustard
2 teaspoons canola oil
2 tablespoons cooking water from potatoes
1/3 cup snipped fresh chives
1/3 cup diced celery
Salt and freshly ground black pepper

Wash potatoes, do not peel and cut into 1/2 to 3/4-inch pieces.  Place in a saucepan and add cold water to cover.  Bring water to a boil and simmer for 10 minutes or until cubes are cooked through.

Mix vinegar, mustard and oil and 2 tablespoons cooking water together in a serving bowl.  Add chives and celery.  Drain potatoes and add to the bowl.  Add salt and pepper to taste.  Toss well making sure potatoes are covered with sauce.  Makes 2 servings.