CREAMY POTATO SALAD
6 to 8 servings
Boil until just soft enough to pierce with a fork:
- 2 pounds red or gold potatoes
Drain. Peel, if desired, and cut into bite-sized pieces. Let the potatoes cool completely in a medium bowl. Toss with:
- ¾ cup mayonnaise
- 1 to 2 celery ribs, diced
- 4 green onions, sliced, ⅓ cup chopped Quick-Pickled Onions, or 2 tablespoons grated onion
- (3 Hard-Boiled Eggs, diced)
- (¼ to ½ cup minced parsley, watercress, or arugula)
- 2 tablespoons lemon juice or red wine vinegar
- (1 to 2 tablespoons capers, pickle relish, diced dill pickles, chopped olives, or chopped pickled peppers)
- (1 tablespoon whole-grain or yellow mustard)
- (2 teaspoons prepared horseradish)
- Salt and black pepper to taste
Cover and refrigerate until chilled.