- 4 medium all-purpose potatoes (about 2 1/2 pounds)
- 2 tablespoons plus 1 teaspoon kosher or sea salt, or more to taste
- 2 hard-boiled eggs, roughly chopped
- 1 small onion (2 to 3 ounces), cut into 1/4~inch dice
- 1 large stalk celery, peeled and cut into 1/4-inch dice (1/2 cup)
- 2 scallions, trimmed and finely chopped
- 1/4 cup sweet relish
- 2 tablespoons minced fresh Italian parsley
- 1/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper, or more to taste
- Six slices of crumbled, smoked bacon (optional)
Sunday, June 26, 2011
potato salad
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