This phenomenal recipe is an exceptional blend of all the right ingredients. Care for a picnic, anyone?Caroline Livengood, Pink Basil
3 lbs. medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears
3 celery stalks, chopped (about 1 c.)
1/2 medium red onion, chopped (about 3/4 c.p)
3 hard-boiled eggs, peeled and chopped
2/3 c. mayonnaise
2 tbs. whole-grain mustard
2-1/2 tbs. apple cider vinegar
2 tbs. fresh dill, minced
Salt and pepper to taste
1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. (You can check for doneness by pricking the potatoes with a fork. If the fork goes in fairly easily, then they're done.) Drain and cool slightly.
2. While they’re still warm, cut potatoes into chunks and transfer to a large bowl with the onion, pickle and celery. In a separate bowl, mix together the mayo, mustard, vinegar and dill, then pour the dressing over the potatoes. Season potato salad to taste with salt and pepper.
Note: You can prepare the vegetables and dressing separately a day before and then combine an hour before serving.