*  Exported from  MasterCook  *


                        All-American Potato Salad


Recipe By     : From Gourmet Magazine, July 1997

Serving Size  : 6    Preparation Time :0:00

Categories    : Vegetables


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2 1/2  pounds        small boiling potatoes (white -- red, or
fingerling)

   3      tablespoons   cider vinegar -- or to taste

   5                    hard-boiled large eggs

     3/4  cups          mayonnaise

   2      tablespoons   dijon mustard

     1/2  cup           chopped sweet onion

   3      large         celery ribs

                        boil potatoes.


With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices.
In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks
and stir in mayonnaise, mustard, and onion. Chop whites and celery and
gently toss together with potatoes, mayonnaise mixture, and salt and
pepper to taste. Serve potato salad chilled or at room temperature Serves
6.


Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat,
or corn.





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