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Perry's Old World Potato Salad



By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys

This is the best!  Nothing beats this classic deli-style potato salad as a side dish with burgers or sandwiches. Just be careful not to overcook or overmix the potatoes, so they won't fall apart.

Preparation Time: 25 min.


6      Red potatoes,
 peeled and cut into 1 inch cubes
1      Cup vegan or regular mayonnaise
1/4   Cup chopped chives
   Cup diced red onion
   Cup dijon mustard
2      Dill pickles
Teaspoon turmeric
      Teaspoon salt
   Teaspoon freshly ground black pepper
      Hard-cooked eggs, peeled and diced

Cook Time: 12 min.

Bring a large pot of water to the boil, add the potatoes, and simmer about 12 minutes, until they are just tender.  Rinse under cold water to stop the cooking and drain well.
Combine the mayonnaise, chives, onion, mustard, pickles, turmeric, salt and pepper in a large mixing bowl.  Add the potatoes and eggs, and toss very gently until all the ingredients are well coated. Refridgerate and serve cold.

Makes 8 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.




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