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Ingredients
| russet potatoes: 4 lbs |
| red wine vinegar: 1/3 cup |
| granulated sugar: 1 Tbl |
| onions (chopped): 1/2 cup (finely chopped) |
| salt: 1 1/2 tsp |
| black pepper (fresh ground) |
| celery (chopped): 1 cup (diced) |
| green bell pepper (chopped): 1 cup (diced) |
| celery seed: 1 Tbl |
| regular mayonnaise: 1 1/2 cups |
| eggs: 2 (hard-boiled//sliced) |
| hot paprika: 1/8 tsp |
American Potato Salad
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- In a large pot or a stockpot, cover the potatoes with a generous amount of cold salted water.
- Bring to a boil, cover and cook for 30 minutes or until tender.
- Drain and peel the hot potatoes.
- Cut into 1 inch cubes.
- Mix the vinegar and sugar and then pour over the hot potatoes.
- Add the onion and season with salt and pepper.
- Set aside for 1 hour.
- Toss the celery,green pepper and celery seeds into the potatoes.
- Mix in the mayonnaise.
- Correct the seasoning.
- Decorate the top with the sliced eggs and sprinkle with the papkrika.