Ingredients

How to make it

  • 1. In a heavy 2-3 quart saucepan, combine the chopped onions, stock, oil, vinegar, prepared mustard, celery seeds, salt and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove the pan from the heat and stir in the lemon juice.
  • 2. While the dressing is cooking, drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a small, sharp knife. Be careful not to let them overcook or they will fall apart when sliced.
  • 3. Drain the potatoes in a colander, then cut them into ¼ inch chunks (medium dice).
  • 4. Layer the potatoes with the sliced green onions and the parsley and ladle the dressing over your layers as you go. Do not overdress the potatoes. You do not want them “swimming” in the dressing. (As the potatoes cool, they will soak up the dressing). Toss gently, so you do not break up the potatoes too much. (You may not use all the dressing - Any leftover dressing may be frozen for future use).
  • 5. Let the potato salad cool to room temperature, then taste for seasoning and serve at room temperature. Try to make this salad on the day that you are serving it and leave it out at room temperature. Once it has been refrigerated, it never tastes the same as when it is freshly made (the olive oil always gets too think once refrigerated).
  • 6. If you wish, top the salad with sliced, hard-boiled eggs to garnish and maybe some of the chopped parsley.
  • 7. Serve at room temperature.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • rosemaryblue 2 years ago
    Love this!
    Was this review helpful? Yes Flag
  • warsawnan 2 years ago
    I make a potato salad at least monthly (must be the Irish in me). Can't wait to give this one a try. Sounds like it's got a nice tang to it.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes