After years of gloppy too much mustard potato salad I found this amazing recipe....I love it and want it everyday!
Rosanne Cash’s Americana Potato Salad
per Smitten Kitchen-Adapted from Bon Appetit
This, to me, is the most American of potato salads — cluttered, crunchy and bright, and so busy, it seems only the kitchen sink was left out. Be warned, however, make this for one picnic and prepare to feel unwelcome if you don’t bring it to all that follow. It forms something of a habit, quickly.
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
