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  Recipe Home » Salads » Jeanne Voltzs' Grandmother's Potato Salad
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  Jeanne Voltzs' Grandmother's Potato Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 283
Ingredients:
2 1/2 lb New potatoes (red skins are great)
2 Hard boiled eggs
1 tsp Dijon mustard
2 tbsp Balsamic or cider vinegar (I prefer the balsamic)
3 tbsp Olive oil (for this recipe I prefer a Greek oil)
2 Large scallions, finely chopped, including green parts
2 Ribs celery, diced
1/2 cup Home made mayonnaise
1 tsp Celery seed
Salt and freshly ground pepper
Instructions:
Scrub potatoes and place in a saucepan with water enough to just cover
them. Cover the pan, bring to a boil, and boil until potatoes are
barely tender, about 15 - 20 minutes. Remove potatoes and let cool
until comfortable to handle, then peel them, cube them and place in a
large bowl. In a small bowl stir the mustard and vinegar together and
then beat in the olive oil. Pour the mixture over the potatoes and
gently toss and coat well. Cover and refrigerate 2 to 3 hours. After
potatoes have cooled add the scallions, celery, mayonnaise, celery
seed and salt and pepper to taste. Again toss gently but thoroughly.
Turn into a serving bowl lined with lettuce if you like, slice the
eggs and arrange in a circle around the outside of the salad. Cover
and refrigerate or serve at once. SOME SUGGESTIONS: When I have BBQ
I usually eat the salad as the recipe states, or with a little
Hungarian paprika sprinkled over the top.
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