The Silver Palate
This is a great American version of the salad. I find it’s even better the second day. Don’t skimp on the eggs. I thought the recipe was calling for to many and used 5 instead of 10, but they knew best
Serves 10
2 pounds of potatoes, peeled or partly peeled
¼ cup white vinegar
¼ cup olive oil
½ teaspoon salt
1/8 teaspoon black pepper
½ cup thinly sliced red or purple onions
½ cup celery strips, 1 inch long, ¼ inch wide
1 to 2 cucumbers, peeled seeded and sliced
1 cup Hellmann’s mayo, plus more if needed
2 or 3 tablespoons of Dijon mustard
10 hard-cooked eggs, peeled and quartered
½ cup parsley
Optional additions – dill, tarragon or basil to suit you taste
Drop potatoes into a kettle of cold, salted water and bring to a boil. Cook until tender but still firm. I like them a bit underdone and nice and firm.
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.
Add the onions, celery, cucumbers, mayonnaise and mustard and toss gently to combine. Optional herbs can go in at this time as well.
Add quartered eggs and parsley and toss again. Cool to room temperature, cover and refrigerate overnight for best results. Toss again just before you serve.