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Rosanne Cash’s Potato Salad

Rosanne Cash’s Potato Salad

Rosanne Cash’s potato salad

Adapted from Smitten Kitchen

  •  1.5 kilos (3 pounds) of red potatoes, unpeeled and scrubbed
  • 8 dill pickles or a handful of cornichon, coarsely chopped
  • 3 celery stalks, chopped (about a cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled and chopped
  •  cup of mayonnaise
  • 2 tablespoons of Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of minced fresh dill
  • 1 tablespoon of minced parsley
  • Salt and pepper to taste.
  1. Cook potatoes in large pot of salted water until tender (about 20-30  minutes). Drain, when cool, cut potatoes into bite size pieces and place in a large mixing bowl. Mix in pickles, celery, onion, eggs, dill and parsley.
  2. Mix together mayonnaise, cider vinegar and Dijon mustard, and stir through potato mix. Add salt and pepper to taste and transfer to serving bowl.

Serves 10 people abundantly.

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