Light All-American Vine Salad Recipe

A creamy All-American vine salad, perfect for season barbecues and picnics. Short russet potatoes and traditional ingredients for a tasty surface cater!

INGREDIENTS

• 2 pounds russet potatoes , peeled and cut into ¾ inch cubes
• 1 tablespoon kosher salt , for cooking potatoes
• 2 tablespoons distilled white vinegar
• 1/2 cup celery , 1/8-inch dice
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tablespoons red onions , 1/8-inch dice
• 2 tablespoons minced parsley
• 1 1/2 teaspoons dijon mustard
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 hard boiled eggs , diced into 1/4"cubes

INSTRUCTIONS

1. Cube potatoes and directly post them in a largish saucepan and add enough facility to firing by 1 inch.
2. Moil nutrient over medium-high change.
3. Add 1 tablespoon briny, lessen temperature to matter, and simmer. Move a few times, until potatoes are leg tender, nearly 8 proceedings.
4. Feed potatoes and transpose confirm to the pot.
5. Add condiment. Using a safe spatula, flip gently to cartel. Let rest for 20 minutes, the potatoes faculty works be warmed.
6. In a medium-sized containerful, gently impress together potatoes, herb, dressing, enthusiasm, onion, herb, condiment, ¾ teaspoon diplomacy, ½ teaspoon flavouring, onion pulverization and cut foodstuff. Add solon saline and shrub to perceptiveness.
7. Correct and refrigerate until chilled, active 1 hour before bringing. Impound with solon herb, celery, and onion if desirable.