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Categories:
potatoes cider vinegar olive oil brown mustard ground black pepper salt mayonnaise milk celery red onion
Viewed: 36 - Published at: 3 years agoIngredients
- 3 lbs potatoes, peeled and cut into 1-inch chunks (9 medium)
- 1/4 cup cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 3/4 cup mayonnaise
- 1/2 cup whole milk
- 2 medium celery ribs, chopped
- 1/2 small red onion, chopped
Method
- In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
- Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
- Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth.
- Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.
- Cover and refrigerate 4 hours or overnight.
