Florences potato salad
Instructions:
If making this in advance, wait to add the cucumber until just before serving. 2 pounds russet potatoes, scrubbed Coarse salt and freshly ground pepper 3 hard-boiled large eggs, peeled and cut into 1 / 2 -inch dice 1 stalk celery, finely chopped 1 red onion, finely chopped 1 cucumber, peeled, seeded, and cut into 1 / 2 inch dice 1/2 cup coarsely chopped flat-leaf parsley 3 tablespoons cider vinegar 6 tablespoon mayonnaise
SERVES 8
- Place the potatoes in a medium saucepan; cover with water. Bring to a boil over high heat; add salt. Reduce heat to medium; simmer until tender, about 20 minutes. Drain in a colander. When cool enough to handle, peel and cut into 1 / 2 -inch pieces. Transfer to a medium bowl. Add the eggs, celery, onion, cucumber, and parsley.
- In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper. Pour the dressing over the vegetables; stir gently to combine. Adjust the seasoning with salt and pepper. Serve at room temperature.