Florence’s Potato Salad
If making this in advance, wait to add the cucumber until just before serving.
Recipe information
Yield
serves 8
Ingredients
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 1/4-inch dice
1/4 cup coarsely chopped flat-leaf parsley
3 tablespoons cider vinegar
6 tablespoon mayonnaise
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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