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Creamy Potato Salad

Creamy Potato Salad

by 6 people

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Makes: 6 to 8 servings

  • Salt and pepper
  • 2 pounds boiling potatoes
  • 3 tablespoons white wine vinegar
  • 1 rib celery, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup sweet pickle relish
  • 1/3 cup flat-leaf parsley, finely chopped
  • 3/4 cup mayonnaise
  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes; drain. Let sit until cool enough to handle, then peel and cut into 1/2-inch pieces.
  2. Transfer the potatoes to a large bowl. Sprinkle with the vinegar and stir gently with a rubber spatula to combine. Stir in the celery, onion, relish and most of the parsley. Fold in the mayonnaise and season with salt and pepper.
  3. Transfer the salad to a serving bowl and sprinkle with the remaining parsley.