Jeanne Voltzs' Grandmother's Potato Salad

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	New potatoes*
2		Hard boiled eggs
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Balsamic or cider vinegar
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Scallions - finely sliced (large) including green parts
2		Celery - diced
1/2 cup	118ml	Home made mayonnaise
1 teaspoon	5ml	Celery seed
		Salt and freshly ground - pepper

Recipe Instructions

* red skins are great

Scrub potatoes and place in a saucepan with water enough to just cover them. Cover the pan, bring to a boil, and boil until potatoes are barely tender, about 15 - 20 minutes. Remove potatoes and let cool until comfortable to handle, then peel them, cube them and place in a large bowl.

In a small bowl stir the mustard and vinegar together and then beat in the olive oil. Pour the mixture over the potatoes and gently toss and coat well. Cover and refrigerate 2 to 3 hours. After potatoes have cooled add the scallions, celery, mayonnaise, celery seed and salt and pepper to taste.

Again toss gently but thoroughly. Turn into a serving bowl lined with lettuce if you like, slice the eggs and arrange in a circle around the outside of the salad. Cover and refrigerate or serve at once.

SOME SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, or with a little Hungarian paprika sprinkled over the top.

Source:
Cooking Light, March 1995, page 134

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