AMERICAN PICNIC POTATO SALAD

4 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced purple onions
1 cup celery strips, 1 inch long, ~ inch wide
3 medium-size cucumbers, peeled, seeded and sliced
2 cups Hellmann's mayonnaise, plus more if needed
5 tablespoons prepared Dijon-style or herb mustard (dill,
tarragon or basil)
20 hard-cooked eggs, peeled and quartered whatever
1 cup chopped Italian parsley

1. Drop the potatoes as you peel them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm.
2. When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
3. Add the onions, celery, cucumbers, mayonnaise and mustard; toss gently to combine.
4. Add quartered eggs and parsley and toss again. Cool to room temperature, cover, and refrigerate overnight. Before serving, toss again, correct seasoning and add more mayonnaise if needed.
20 portions


Silver Palate p.180