PHYLL'S POTATO SALAD
This is the recipe my sister always uses and I ask her to make it whenever I have a family gathering. The potatoes are always cooked just right and the lemon juice adds a surprising and unexpected flavor that brightens the whole salad. I warn you, though ..... once you taste it you'll never want another potato salad again. It's absolutely delicious!!!
Provided by Susan Bickta @souxie
Categories Potatoes
Number Of Ingredients 10
Steps:
- Place the potatoes (all equal size) in a large pot. Add cold water to cover. Place over medium high heat and bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until potatoes are cooked (but NOT soft!) depending on size of potatoes. Drain and cool until easy to handle.
- Meanwhile, in a medium size bowl, combine the chopped onion, lemon juice, salt, pepper and dry mustard. Set aside.
- If desired, peel potatoes while still hot. Cut into bite size pieces and place in a large bowl. Pour lemon juice mixture over potatoes while still hot. Gently toss to coat all pieces. Cool for one (1) hour.
- Add the chopped celery and hard cooked eggs to the potatoes. Add the mayonnaise and toss gently to coat all pieces. Garnish with a dusting of smoked paprika, if desired.
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