Creamy Potato Salad
Instructions:
As familiar as this classic recipe may be, it is always welcome. For a variation, add 1â„4 cup chopped smoked ham or 2 coarsely chopped hard-cooked eggs. 3 pounds all-purpose potatoes (9 medium), not peeled 1â„2 cup mayonnaise 1â„2 cup milk 2 tablespoons distilled white vinegar 2 tablespoons chopped green onion 1 teaspoon sugar 1 teaspoon salt 1â„4 teaspoon coarsely ground black pepper 2 large stalks celery, thinly sliced
Makes 10 accompaniment servings Prep: 20 minutes Cook: 35 minutes
- In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, 25 to 30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 3â„4-inch cubes.
- Meanwhile, prepare dressing: In large bowl, with wire whisk, mix mayonnaise, milk, vinegar, green onion, sugar, salt, and pepper until blended. Add potatoes and celery to dressing; toss to coat. If not serving right away, cover and refrigerate up to 4 hours.