Classic Potato Salad
  • 6 medium red potatoesabout 2 lbs.
  • 3T oil
  • 2T Clover Valley Farms Herb Infused Vinegartry Rhubarb-Honey for extra sweet or Rhubarb-Garlic for extra tangy!
  • 1t chives
  • 1/2t sugar
  • 1/2t salt
  • 1/8t pepper
  • 1/3cup chopped celery
  • 1/3cups chopped onion
  • 2 hard-cooked eggschopped
  • 2T fresh parsley
  • 3/4cup mayonnaise
  • 2t prepared mustard
  1. Cover potatoes with water and boil until tender, about 20 minutes.
  2. Drain. Cool slightly.
  3. Peel and slice potatoes.
  4. Place in medium serving bowl.
  5. Combine oil, vinegar, chives, sugar, salt and pepper in small bowl.
  6. Stir until blended.
  7. Pour over potatoes.
  8. Cover. Refrigerate about 2 hours.
  9. Add celery, onion, eggs and parsley. Mix well.
  10. Combine mayonnaise and mustard in small bowl. Stir into potato mixture. Cover.
  11. Refrigerate at least 2 hours.
Recipe Notes

6-8 servings
From The Black Family Reunion Cookbook