MY SUMMER FAVE POTATO SALAD
(from the Sunday New York Times Magazine-many many years ago)
4-6 medium size red potatoes, about 1 1/2 pounds
1 teaspoon salt
2 large eggs, hard boiled
2 Tablespoons Dijon mustard
1 Tablespoon sugar dissolved in 1 Tablespoon warm water
1/2 cup mayonnaise, I use Hellmanns
1/4-1/2 teaspoon salt
1/2 smalll bunch parsley, chopped, about 1/2 cup
2 scallions chopped about 3 Tablespoons
MAKE THE POTATO SALAD:
In a large pot, cover the potatoes and 1 teaspoon salt with at least one inch of cold water. Bring to a boil, and cook until just tender, about 3o minutes.
Cool to room temperature and peel. Cut them into 1/2 inch dice. Separate the yolks from the whites of the hard boiled eggs. Chop the whites and add to the potatoes.
In a medium bowl, mash the egg yolks with the mustard, blending well. Stir in the sugar mixture. Add the mayonnaise and salt and mix well. Gently stir in the parsley, and scallions. Chill until ready to serve.
Makes 4-6 servings or one for me.
Make sure all of the potatoes are the same size. That way all of the potatoes will cook through at the same time.
Start with cold water when boiling the potatoes. If you start with hot water, the inside of the potato will be raw, while the outside will turn to mush.
3. I use a metal skewer to test if the potatoes are cooked.
They're done when I can easily push it throught the center of the potato.
Thoroughly dry the parsley and the scallions. You don't want any excess water to dilute the salad.
Stir gently to combine all of the ingredients. You want potato salad, not potato spread.