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Potato Salad

Recipe - Potato Salad

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3/4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon yellow mustard
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 pounds potatoes, peeled, cooked and sliced

Optional add-ins:

  • 4 hard-boiled eggs, chopped
  • 1 1/2 cups sliced celery
  • 3/4 cup finely chopped onion
  • 2 tablespoons sweet relish
  • 1/4 teaspoon celery seed
  • Chopped parsley
  • Chopped chives

Directions

  1. In a large bowl, stir mayonnaise, vinegar, mustard, salt and pepper until well blended.
  2. Stir in potatoes and any of your favorite add-ins: eggs, celery, onion, relish and celery seed.
  3. Cover and refrigerate for several hours.
  4. Garnish with chopped parsley or chives before serving.

Serves: 6-8

Test Kitchen Tip: Speed up the process by cooking your eggs and potatoes in a pressure cooker (separately). 

Eggs: Add 1 cup of water and place eggs on a steamer rack in pressure cooker, select HIGH pressure and set 4 minutes. 

Whole potatoes (about 2 ½ inches in diameter): Add one cup of water to pressure cooker. Pierce potatoes and place on a steamer rack in pressure cooker and set for 12 minutes. Adjust time for larger or smaller potatoes. Quick release the steam when the cooking time is done. Quick chill eggs in ice water and refrigerate the potatoes to chill.

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