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
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 pota-toes 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 serv-ing, toss again, correct seasoning and add more mayonnaise if needed.
20 portions


Silver Palate p.180
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