Old Fashioned Picnic Potato Salad

By amaliana

Ingredients

• 2 pounds waxy(new) potatoes
• 3 tablespoons cider vinegar or white wine vinegar
• 3 tablespoons vegetable oil
• Salt, freshly ground black pepper to taste
• 1/2 cup thinly sliced celery
• 1/2 cup chopped red onion
• 3 tablespoons sweet pickle, optional
• 3 tablespoons chopped fresh parsley
• 3/4 cup mayonnaise
• 1 tablespoon prepared Dijon mustard
• 2 tablespoons milk or cream

Details

Servings 6

Preparation

Step 1

Scrub potatoes and boil in their skins in salted water to cover until just fork tender, about 15 to 30 minutes. Drain well. When cool enough to handle, peel potatoes and slice them or cut into 1/2-inch cubes. Mix vinegar and oil and toss with the warm potatoes. Add salt and pepper to taste. Set aside so potatoes can cool and absorb oil and vinegar, about 15 minutes. When cool, add celery, onion, pickle and parsley; combine gently.
Combine mayonnaise and mustard; thin with cream or milk. Season with additional salt and pepper to taste. Toss with potatoes. Chill at least an hour. When ready to serve, stir the salad again. Garnish if desired with sliced radishes or a sprinkle of paprika.