Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz New potatoes*

  2. 2 Hard boiled eggs

  3. 1 teaspoon 5ml Dijon mustard

  4. 2 tablespoons 30ml Balsamic or cider vinegar

  5. 3 tablespoons 45ml Olive oil

  6. 2 tablespoons 30ml Scallions - finely sliced (large) including green parts

  7. 2 Celery - diced

  8. 1/2 cup 118ml Home made mayonnaise

  9. 1 teaspoon 5ml Celery seed

  10. Salt and freshly ground - pepper

Instructions Jump to Ingredients ↑

  1. * red skins are great Scrub potatoes and place in a saucepan with water enough to just cover them. Cover the pan, bring to a boil, and boil until potatoes are barely tender, about 15 - 20 minutes. Remove potatoes and let cool until comfortable to handle, then peel them, cube them and place in a large bowl.

  2. In a small bowl stir the mustard and vinegar together and then beat in the olive oil. Pour the mixture over the potatoes and gently toss and coat well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add the scallions, celery, mayonnaise, celery seed and salt and pepper to taste.

  3. Again toss gently but thoroughly. Turn into a serving bowl lined with lettuce if you like, slice the eggs and arrange in a circle around the outside of the salad. Cover and refrigerate or serve at once.

  4. SOME SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, or with a little Hungarian paprika sprinkled over the top.


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