RCI-VG.002.0203.001
Unique Potato Salad
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 6 medium
- ½ cup
- ½ teaspoon
- ¼ teaspoon
- 2 teaspoons
- 1 tablespoon
- 1 tablespoon
- ⅛ cup
- 3 tablespoons
- ¼ cup
Method
1
Cut red potatoes into 1-inch cubes, keeping the skin intact for texture and color. Place cubed potatoes in a large pot and cover with cold salted water.
2
Bring potatoes to a boil over high heat, then reduce heat and simmer until potatoes are just tender when pierced with a fork, but still hold their shape.
15 minutes
3
Drain potatoes thoroughly and transfer to a large mixing bowl while still warm. This allows them to absorb the dressing flavors more effectively.
4
In a small bowl, whisk together yellow mustard, granulated sugar, salt, freshly ground black pepper, and celery seed until well combined.
5
Pour the mustard mixture over the warm potatoes and toss gently to coat evenly. Allow to cool to room temperature, about 5 minutes.
6
In a separate small bowl, whisk together mayonnaise and milk until smooth and well blended to create the dressing consistency.
7
Add the mayonnaise mixture and chopped red onion to the cooled potatoes, then fold gently until all ingredients are evenly distributed.
8
Fold in fresh parsley as the final ingredient, reserving a small amount for garnish if desired. Taste and adjust seasoning as needed.
9
Refrigerate until ready to serve, allowing flavors to meld for at least 30 minutes before serving.