potato salad

Bismarck, ND
Updated on Aug 11, 2011

This recipe was written for me by my friend, L Concetta Graves, and it is by far the best potato salad I've had. I usually double the recipe because it so good. Super quick and easy, and tasty to boot!

prep time
cook time
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yield

Ingredients

  • 1 1/2 pounds red or white potatoes, peeled and cubed
  • 1 1/2 cups mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup celery stalks, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup red, orange, or green pepper
  • - couple of sprinkles of dill weed

How To Make potato salad

  • Step 1
    Place potatoes in 3qt saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25-30 min or until potatoes are tender; drain. Let stand until cool enough to handle.
  • Step 2
    Mix mayo, vinegar, mustard, salt and pepper in large mixing bowl.
  • Step 3
    Add potatoes, celery , onion, carrot and pepper; toss well. Cover and refrigerate at least 4 hrs to allow flavors to meld. Store in covered container in fridge.

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