David’s Potato Salad

New Day Cleveland

POTATO SALAD

4 LB. RUSSET POTATOES PEELED AND CUT INTO 1 INCH CUBES
¼ C. SUGAR
6 TBS RICE VINEGAR OR WHITE WINE VINEGAR
1 C. DICED CELERY
½ C. DICED SWEET ONION
½ C. FRESH DILL WEED
2 TBS PICKLE RELISH
2 TBS WHOLE GRAIN MUSTARD
1 ¼ C. MAYONNAISE
KOSHER SALT
FRESH CRACKED BLACK PEPPER

OPTIONAL: ¼ TSP CAYENNE PEPPER

OPTIONAL: 4 STRIPS THICK BACON COOKED CRISP AND CHOPPED

IN A LARGE SAUCEPAN ADD POTATOES TO 2 QTS WATER ALONG WITH 2 TBS SUGAR, 2 TBS KOSHER SALT AND 2 TBS VINEGAR. BRING TO A BOIL. ONCE THE POT IS BOILING, REDUCE TO A SIMMER FOR 10 MINUTES. POTATOES SHOULD BE TENDER. PLACE POTATOES IN COLANDER TO DRAIN. HERE’S THE TRICK. SPREAD POTATOES OUT ON A BAKING SHEET AND DRIZZLE WITH  2 TBS OF VINEGAR. ALLOW TO COOL.

NOW, IT’S TIME TO MAKE A DRESSING.

USING A LARGE BOWL, COMBINE 2 TBS SUGAR, 2 TBS VINEGAR, CELERY, ONION, DILL, RELISH, MUSTARD, AND MAYO. GENTLY FOLD IN POTATOES. (AND OPTIONAL INGREDIENTS). SALT AND PEPPER TO TASTE. COVER AND REFRIGERATE TIL SERVING.

ENJOY!

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